Stewed
Stewed
Stewed (/stjuːd/), from the Old English stēaw, is a cooking process that involves simmering food in liquid, often for an extended period. This method is commonly used in various cuisines worldwide and is particularly prevalent in the preparation of certain dishes, such as stews and braises.
Etymology
The term "stewed" is derived from the Old English stēaw, which means "to be immersed in liquid". It is related to the Middle English stewen, meaning "to stew". The word has been in use since the 14th century.
Related Terms
- Braising: A cooking method similar to stewing, but typically involves larger cuts of meat and less liquid.
- Simmering: A cooking process where food is cooked in liquid kept just below the boiling point.
- Slow Cooking: A method of cooking where food is cooked at a low temperature for a long period, often used interchangeably with stewing.
- Casserole: A type of dish where food is cooked slowly in the oven, similar to stewing.
- Pot Roast: A dish typically made by browning a roast-sized piece of beef, then slow-cooking in or over liquid.
Pronunciation
The word "stewed" is pronounced as /stjuːd/.
See Also
External links
- Medical encyclopedia article on Stewed
- Wikipedia's article - Stewed
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