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STEWING METHOD

Stewing is cooking food in a measured amount of liquids. Once the food has boiled it is allowed to simmer. Sufficient amount of liquid water or stock should be added for a stew of the right consistency. The saucepan or pot used should have a tight fitting lid to avoid loss of nutrients. Use gentle heat or cook slowly to avoid hardening proteins and damaging food texture and flavour.

 

Suggested Foods for stewing

–  Tough cuts of meat, fruits like pears and pineapples, vegetables like carrots and peas, smoked fish

 

General Rules for Stewing

Sufficient amount of liquid water should be added. Upon boiling, simmer to avoid denaturing proteins and damaging of texture and flavour of food. Tough cuts of meat, fruits like pears and pineapples. Vegetables like carrots and peas.

 

See also

BODY MEASUREMENTS

DISEASES

SYNTHETIC FIBRES

WOOL

cotton

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