Stewing is the process of low-cooking proteins, vegetables, and/or other solids in liquid with the objective of flavorful solids; stew is the result.
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2answers
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Can I “re-caramelize” meat after a failed braising attempt?
I am cooking a meat stew with a delicious, fatty bunch of oxtails. Initially when browning the meat, I didn't get a sufficient amount of caramelized glaze around the oxtails and none of the fat melted ...
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1answer
85 views
What is the difference between Clam Chowder and New England style?
What makes clam chowder a New England style vs. some other style?
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1answer
171 views
What types of cuts of meats are ideal for (beef) stew? [duplicate]
Possible Duplicate:
What is the best cut of beef to use for stews?
I had a conversation with a cruise passenger on my most recent vacation and he spoke a bit about stew. It inspired me to ...
3
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1answer
176 views
Can I use mulled wine for deglazing a beef stew?
In the middle of preparing a beef stew when I realised I have no red wine (I may or may not have drunk it all, you can't pin anything on me!). I have copious amounts of mulled wine though. Will this ...
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4answers
4k views
Stewing beef - how long is too long?
From what I understand, the cooking process melts the collagen, turning it into gelatin and making the meat more tender. However, the process also tends to cook the meat itself, making it tougher. ...
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4answers
4k views
Stew in the oven or on the stove, does it make a difference?
What is the advantage (if any) of finalizing a stew or other slow-cooked meals in the oven instead of on a hob?
A lot of recipes tells you to set the pot in the oven to cook for x hours after the ...
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3answers
607 views
What is the lowest possible temperature for stewing meat?
If you want to stew meat low and slow, how low can you go and still get collagen break-down?
And would there be any advantage to stewing at the lowest possible temperature?
2
votes
1answer
236 views
What are the benefits of stewing on the hob over cooking in the oven?
When slow-cooking something like shin of beef in a gravy, what is the difference between cooking it on the hob and cooking in the oven?
I tend to use the oven for slow-cooking but a lot of recipes ...
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0answers
26 views
what are the sticky bubbles that float when cooking beef [duplicate]
Possible Duplicate:
What's that scum at the sides of my home-made burger when I cook it?
I am using steak to cook beef stew and I used to skim the brown bubble stuff off but I curious ...
2
votes
1answer
157 views
How much salt should I put in a vegetable stew?
I'm making a vegan vegetables soup (i.e no powders or prepared stock - just fresh vegetables and fresh spices), and I'm not sure how much salt to put in to just bring out the flavor without getting ...
10
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1answer
4k views
Difference between soup and stew
What are the technical differences between a soup and a stew.
Specifically, I've always had some confusion on the differentation of stew and soup. For the most part, you can tell the difference by ...
3
votes
1answer
415 views
What determines sweet potato softness?
I often make stews with sweet potato. I prepare it by cutting it about 1/2 to 1 inch every time, and stewing it for about 30-45 minutes.
I make sure to keep everything consistent but sometimes it ...
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2answers
2k views
What is the best cut of beef to use for stews?
What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
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2answers
52 views
Should hot water be added to the already hot cooked vegetables for making a curry or even room temperature/cool water would do?
Does it change the taste, the texture, or anything else?
And no, I am not referring to potatoes or anything specific. I am talking about vegetables in general.
3
votes
1answer
2k views
How to stew chicken properly
I have a recipe where I cut chicken breasts into 0.5" cubes and cook them on a medium low gas flame for 15-20 minutes in a stew. When I cook the chicken, it comes out a bit tough and chewy. So I was ...
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1answer
1k views
How can I make posole “pop” faster?
I have run into this a few times. I soak dry posole overnight, and then add it to my sweated/sauteed vegetables, add water, and stir it regularly, and it still takes over 4 hours for the kernels to ...
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votes
6answers
1k views
How to recook a roast?
I bought a chunk of vacuum packed beef from the discounter. The label said "roast meat", and didn't indicate which cut of beef it was. It was lean meat (4% fat), but that's normal in Europe.
I ...
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votes
3answers
415 views
Substitution for beef (veal) in a stew
I have a recipe for an Italian stew that is pretty much just caramelized onions and juice from tomatoes plus veal. My partner does not eat veal so we've substituted stewing beef to good effect, ...
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5answers
4k views
Chuck or “stew” beef labeled in the super market
Preliminary
So I found this simple pot roast recipe here. I have cooked this plenty of times, but for some reason lately, the 'stew' or chuck roast beef is turning out to be too fatty (as it is ...
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2answers
4k views
Stew beef, overcooked or undercooked?
If my stew beef is tough (it's been on a small flame in liquids for about an hour), does it mean that it is overcooked, or undercooked?
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5answers
844 views
Is there a difference between Stew and Casserole?
Is there a proper distinction between a slow cooked meat dish labelled a casserole and one labelled stew?
And if there is a traditional distinction would it be fair to say that the distinction is no ...
2
votes
2answers
299 views
What cut of goat is appropriate for stews?
What cut of goat is appropriate for stews? My options are: leg, rack, shank, short loin and shoulder. Please rank them if you can.
In the past, I've used neck pieces and the bones seemed to be an ...
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9answers
10k views
What are some alternative wines for Boeuf Bourguignon?
Traditionally a Burgundy wine is used for Beef Bourguignon. What are alternative replacements for this dish?
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5answers
9k views
How can I remove excess fat from stews or soups without refrigerating?
I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not.
Is there a way to remove excess fat without standing there and spooning out or refrigerating and ...
