Stewing

Stewing
    This is a gentle method of cooking in a pan with a tight fitting lid, using small quantities of liquid to cover only half the food.
    The food above the liquid is cooked by the steam generated within the pan.
    The liquid is brought to a boiling point and then the heat applied is reduced to maintain the cooking at simmering temperature ie. 98oC.
    Stewing is a slow method of cooking taking 2-4 hours depending upon the nature and volume of the foods being stewed.
    This method is generally used for cooking cheaper cuts of meat along with some root vegetables and legumes all put in the same cooking pot and cooked in stock or water.
    The larger cooking time and lower temperatures enable tougher meat fibres to become soft.
    The cooking of meat and vegetables together make the dish attractive and nutritious since no liquid is discarded.
    Apples can also be cooked by this method.

    Advantages
    • Retention of nutrients.
    • Flavor is retained e.g. in making Oondhya.
    • The vegetables are stewed by which flavour is retained.

    Disadvantages
    • Time consuming.
Last modified: Monday, 18 June 2012, 7:22 AM