Stewing
Stewing
Stewing (pronunciation: /ˈstjuːɪŋ/) is a cooking process that involves the slow, moist-heat method of simmering food in a liquid. The term is derived from the Old French word 'estuver', meaning to bathe or soak.
Etymology
The term 'stewing' is believed to have originated from the Old French word 'estuver', which translates to 'bathe' or 'soak'. This is in reference to the cooking method where food is slowly simmered in a liquid, often for several hours, to tenderize tougher cuts of meat and meld flavors together.
Process
Stewing involves the use of a pot or Dutch oven where the food, typically meat or vegetables, is slowly cooked in a liquid. The liquid can be water, stock, wine, or a combination of these. The food is cut into uniform pieces to ensure even cooking. The pot is then covered and the food is simmered at a low temperature for several hours. This slow cooking process allows the flavors to meld together and the tougher cuts of meat to become tender.
Related Terms
- Braising: A similar cooking method to stewing, but typically involves larger cuts of meat and less liquid.
- Simmering: A cooking method where food is cooked in liquid at a temperature just below boiling.
- Dutch oven: A thick-walled cooking pot with a tight-fitting lid, often used for stewing.
- Slow cooker: An electric appliance that simmers food at a low temperature over a long period, often used for stews.
See Also
External links
- Medical encyclopedia article on Stewing
- Wikipedia's article - Stewing
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