Methods of Cooking

Stewing Stewing is a method of cooking food slowly and for a long time in a little liquid, in a well covered pan. Reasons for Stewing 1) To keep the food tender, usually tough pieces of meat, dried meat or fish, old and fibrous vegetables or hard under-ripe fruits are used. 2) By slow, gentle, moist heating, the connecting tissues of meat become gelatinized and fall apart. 3) The protein coagulates without over-hardening. 4) The soluble nutrients and flavor come into the liquid that is served with it. General Rules for Stewing 1) Cut food in small pieces in order to expose as much surface as possible. 2) Use a saucepan with a cover to prevent evaporation and loss of flavor. 3) Bring to boiling point then reduce heat and allow to simmer : never let it boil. 4) Use just enough liquid to last throughout the cooking. 5) Avoid uncovering the saucepan frequently, in order to prevent the flavor from escaping. 6) Season well. Advantages of Stewing 1) Stewing is the most economical method of cooking because cheaper cuts of meat and tough cuts of fish, coarse vegetables and under-ripe fruits may be used. 2) It makes tough food tender and digestible. 3) It needs very little attention. 4) It is a conservative method of cooking because the juices which escape go into the liquid served with the food, therefore nothing is wasted. Disadvantages of Stewing 1) It is a slow method of cooking. 2) The long cooking destroys some valuable nutrients in the food, e.g. vitamin C in fruits and vegetables and fruits with stewed meals.