The Method of Cookery

from the notes of Chef G

Stewing

‘Stewing is gentle simmering in the smallest quantity of water, stock or sauce. the food is always cut up and the liquid and the food are served together.”

Narritive:

Stewing: slow and steady technique. Stewing is a method of cookery that is patient and slowly transforms ingredients by the power of gentle heat. Defined as cooking ingredients slowly in a liquid at a low temperature, stewing allows flavors to meld and intensify while breaking down tough cuts of meat and fibrinous vegetables into tender, flavorful bites.

The process begins by combining ingredients – typically small, evenly cut peices of meat, vegetables or both with a liquid base, such as stock, wine or water. the mixture is brought to a simmer, then covered and cooked over low heat.

A good stew lies in the balance of flavors and textures. the liquid thickens naturally. low consistent heat prevents overcooking while ensuring deep flavor.