A well-cooked braise intermingles the flavor of the liquid and the foods that are being cooked. Stewing also refers to a method of slow cooking using a liquid. Stewing is generally used for tougher meats that require slow cooking. The meat is cut into even pieces and fully covered by liquid.
Water, stock, wine , beer are some common liquids used as the stew-cooking liquid. Flavorings and seasonings can also be added to this mixture. After immersing the food to be cooked fully in the liquid, the dish is covered and left to cook at a very slow simmer. Tough cuts of meat become tender and juicy with this slow, moist heat method.
Stews are a mixture of gravy and broth. This is due to the amount to liquid used in stewing. If it is well cooked, it gives out the flavors of the liquid as well as the meat. The large cuts include roasts used in braises like pot roast. I ndividual portion cuts include items like short ribs, lamb shanks, and pork chops. The tougher cuts of meat benefit the most by the long-slow cooking of a braise. Large working muscles like the shoulder have an abundance of flavor and an abundance of connective tissue.
This connective tissue, made up of collagen fibers, is what makes meat tough. It is this gelatin that gives a braise or a soup, stew or sauce its rich and silky mouthfeel. Meat is often larded larder in French with thin strips of fatback to keep it from drying out during this long cooking process. The challenge in braising is to dissolve as much of the meats connective tissue without losing too much moisture in the process. Whole birds and tougher cuts of poultry like the legs and thighs can also benefit from being braised or stewed.
Traditionally, only mature poultry were used in a braise as the younger birds lacked the flavor and texture to stand up to long cooking times. The classic French Coq au Vin refers to an old rooster stewed in wine. Firm-fleshed fish or seafood, vegetables and tender cuts of meat may also be braised, but it is more about flavor development than it is about tenderizing the item. Stewing is essentially the same as braising except that the food is cut into bite-sized even pieces, and is cooked in enough liquid to cover the items.
In both braising and stewing, the food may be browned before the liquid is added, and a mirepoix of roughly cut vegetables is often included for flavoring. Traditionally, the pot is tightly covered so that the food cooks slowly in the liquid and steams until very tender. The resulting liquid is exceptionally flavorsome and is served as an integral part of the stew or as a sauce for the braise. Braises often add the extra step of reducing or thickening the braising liquid to produce a sauce for the braised item.
When braising or stewing meats, the meat is cooked until fork-tender. Roasts cook in hot air and braises and stews cook mostly in liquid. Slow cooker As you fall in love with this type of cooking, you may want to invest in an electric slow cooker. Different cuts of meat for stewing and braising This cooking method is the perfect opportunity to save money by purchasing cheaper cuts of meat that benefit from long slow cooking, as well as seasonal fruit.
Try these: Beef : diced chuck, round, blade, topside and skirt steak; fresh silverside; boneless shin gravy beef. Veal : shanks; osso bucco; diced shoulder. Pork : diced shoulder, leg and scotch neck cuts; spare ribs. Classic beef stew. Veal goulash. Creamy slow-cooked pork with capsicum. Lamb : diced shoulder, topside, leg and forequarter cuts; shanks; neck and forequarter chops.
Poultry : all types but pieces on the bone add more flavour. Vegetables : carrots, parsnips, turnips, sweet potato, pumpkin, fennel, eggplant and most dense vegetables with a low moisture content work well. Fruit : apples, apricots, cherries, pears, peaches, rhubarb this may need a little sweetener , quince, plums and berries.
Lamb, barley and rosemary stew. Chicken and barley stew. Spiced vegetable stew. Then just defrost and reheat as needed. Got surprise extras to feed? Dried lentils, split peas, beans, barley and soup mix are an easy way to bulk up a stew so it goes further.
If your stew is watery, remove the meat, poultry, fish or vegetables from the pot. Boil the liquid on the stovetop until it reduces and thickens. Stews often taste better the next day so try cooking them 24 hours ahead.
Any fat will also rise and harden in the fridge so it can be scraped off easily. To stop stews and braises drying out during the long cooking process, place baking paper under the lid to create a good seal.
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