This article will have a continued discussion of basic cookery to allow the readers determine which method is the best procedure to be used for different kind of food. At this point, we will discuss the stewing method. Technically, stewing is a process of cooking where a food such as meat/chicken/beef/fish is covered with water from low to medium heat. This is because the process will give enough flavor and a concentrated color for the food and also the sauce.
The suitable foods for stewing are the following: meats such as lamb, pork, chicken and beef; fish such as fresh, shellfish or ocean fish under slow heat; vegetables like garlic, tomatoes, potatoes and onions, and also some fruits including pineapple, peaches and apples.
Casserole and brat pans are the most used equipment in stewing. The choice depends on the kind of food and amount of ingredients to be used. It is appropriate to use wooden spoon to reduce the risk of discoloration of the food. We should always be careful in handling the food and when transporting it because it might burn your skin.
Deglazing can be the main purpose for stewing that is usually used with wine, stock or plain water. The meat prepared is cut into bite-size and done in shallow frying with hot oil to produce sediments and juices to give flavor and unique aroma of the stew. In the end of the process, the ingredients will be in the liquid, under a medium heat and advised that the casserole is covered as they begin the cooking process.
Seasoning is a very important aspect of cooking, especially when stewing due to a lot content of water or liquid. Any seasoning can be added prior to cooking, aside from salt, which is sometimes not used until the end of the cooking because the stewing process will gradually acquire the natural salt and flavoring from the meat. This occurs when the meat breaks down and coverts the collagen to gelatin that allows the other ingredients to combine with the flavoring coming from the meat.
So now that we know the principle of stewing, we should not forget the personal hygiene rules prior to cooking such as cleaning, washing and sanitizing of the equipment, pottery, casserole and pan. The usage of gloves or pot holders especially when transporting the content to another container is also a safety standards in cookery.
