the process of STEWING AND STEAMING









the process of 
STEWING AND STEAMING


 
Stewing consists of cooking small pieces of food, bite-sized or slight method (first dry heat, then moist heat) because the pieces of food in Stewing are bite-sized, there is little space between them. Therefore, it doesn't take much cooking liquid to cover them, so this method yields a flavorful, concentrated sauce.


Below are listed some of the most well-known stews and their origins:

1.       The simmering method (moist heat only).
2.       Beef  Stroganoff, a stew with beef from Russia.
3.       Bollito Misto, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy.
4.       Cassoulet, a French bean stew.
5.       Chili con carne, Mexican-American meat and chili pepper stew.
6.       Chorba, a stew y like soup dish found in various Middle Eastern, Central Asian, South Asian and European cuisines.
7.       Feijoada, Brazilian or Portuguese bean stew.
8.       Goulash, a Hungarian meat stew with paprika.
9.       Gumbo, a Louisiana creole dish.
10.   Moqueca, a Brazilian stew with fish (or shrimp, crab or other seafood) as its main ingredient
11.   Puchero, a Philippine, South American, and Spanish stew.
12.   Ratatouille, a French vegetable stew.
13.   Tagine, a Moroccan stew, named after the conical pot in which it is traditionally cooked.


Steaming
 
Steaming is the preferred cooking method of the health conscious because no cooking oil is needed, resulting in a lower fat content

Steaming retains the nutrients in food, as opposed to boiling which destroys or seeps out the nutrients. which are then discarded when water is disposed. This method also prevents burning.
Steaming is achieved by first boiling water, causing it to evaporate into steam which then carries heat to the food above, thus cooking through. Steaming is most often used to cook vegetables, and only very rarely to cook certain meats. Here are the Top Tips to follow in order to obtain perfect results when steaming:

Ensure the ingredients used are of the best quality and in perfect condition. Choose lean meats which will be tender and not require length cooking.

Ensure the lid fits well to prevent the steam escaping and thus prolonging cooking time. When choosing fruit and vegetables, look for unblemished skins and good color. Do not use "old" or bruised fruits, because steaming enhances flavors and aromas and any slight taint in a food will be accentuated.

Make sure foods to be cooked together are of a similar or even size so that they will cook in the same amount of time. This applies to chopped foods and meat, fish or poultry portions. Do not allow the liquid in the base compartment to touch the food, or the food will boil and not steam. Suspend it at least 2 cm above the liquid. Liquid levels in the base of the steamer should be maintained for constant cooking, although it should never be more than two-thirds full. Top up with boiling liquid to maintain cooking.

Cook food in a single layer or adjust cooking times accordingly, as cooking will be slower. Arrange foods in the steamer compartment with space in between to allow steam to circulate and cook more efficiently. Always defrost frozen meats, fish and poultry before cooking, to allow for correct and complete cooking within the recommended times.

Place meats, fish, or juicy foods in the bottom tiers so that they cannot drip onto foods below. Allow an extra 5 minutes for foods cooked in upper tiers because they are further away from the steam.
Be sure to continue cooking foods that are not cooked through or not cooked, despite having been cooked for the recommended cooking time.

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