Stew
Stew
Stew (/stjuː/), from the Old French word estuver meaning to bathe or soak, is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
Etymology
The term "stew" is derived from the Old French word estuver, which means to bathe or soak. The word was first used in the English language in the 14th century to describe a method of cooking where ingredients are slowly simmered in a closed pot.
Definition
Stew is a method of cooking that involves slow simmering of meat, vegetables, and often some type of starch (like potatoes or rice) in a liquid such as water, broth, or wine. The slow cooking process allows the flavors of the ingredients to meld together, creating a rich, flavorful dish. The liquid is often thickened into a gravy, which is served with the solid ingredients.
Related Terms
- Broth: A savory liquid made of water in which bones, meat, or vegetables have been simmered.
- Simmer: To cook in a liquid that is kept just below the boiling point.
- Gravy: A sauce made from the juices of meats that run naturally during cooking and often thickened with wheat flour or cornstarch for added texture.
- Braise: A cooking method that uses both wet and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.
See Also
External links
- Medical encyclopedia article on Stew
- Wikipedia's article - Stew
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