Stewing is a unique method of heat treatment, which is used in cooking to prepare tasty and healthy dishes from a wide variety of products: meat, fish or vegetables. But you can achieve the desired result only by understanding all the subtleties of this process. And for this it is necessary to carefully study the rules, methods and features of its implementation.
The essence of the process
Stewing is a type of culinary processing by which hard products turn into soft and tender over time. A similar effect can be achieved due to the moist steam generated inside the enclosed space, since the process itself takes place, as a rule, under a closed lid. Under such conditions, steam easily penetrates into the connective tissues, softens them and makes them more pleasant to the taste. Extinguishing is a process for the proper conduct of which the following basic conditions must be observed:
- a small amount of liquid;
- moderate temperature (about 170 degrees);
- isolated space.
All this together makes it possible to achieve the desired result. Sometimes the products are pre-fried before stewing. This technique has a positive effect on the organoleptic characteristics of the finished dish. It becomes more delicious and acquires an additional aroma. Therefore, stewing can be considered a cross between cooking and frying.
Extinguishing Rules
Extinguishing is a processing method that must be carried out in compliance with certain rules:
- To carry out processing on low or medium heat.
- Correctly choose the dishes. It is better to use thick-walled containers.
- Close the lid tightly while extinguishing.
- Observe certain provisional standards. It must be remembered that for extinguishing on the stove enough 45 minutes is enough, and in the oven the process can last up to one and a half hours.
- During cooking, the moisture gradually evaporates. But you can add only hot, and in no case cold water. Often experienced cooks are advised to replace the missing moisture with acidic (fruit or vegetable juices, vinegar, wine) or dense (sour cream, cream) liquids.
- Spices should be added only at the very end.
- After frying, the product must be sent to a stewing container along with the oil and the resulting juice.
Only observing all the above rules can achieve the desired result and get a truly tasty finished product.
How to stew in a slow cooker
For each type of heat treatment there is a dish in which this process is best carried out. But modern science has created devices that can handle almost any job. An example of such unique equipment is a multicooker. This device can cook, fry, stew or bake a variety of products in any combination.
A person is only required to set the desired program. The car will do the rest itself. So, quenching in a slow cooker involves the following actions:
- First you need to assemble and properly prepare the necessary products. This also includes their sanitization and grinding.
- Fold the food into the bowl and then insert it into the casing by turning clockwise. It should be in close contact with the heating element. Otherwise, the process will not go correctly.
- Close the cover. At this moment, a characteristic click should be heard.
- On the panel, press the "menu" button, and then position the cursor opposite the selected program. Sometimes you need to specify a product inside the device. In some models of multicookers for extinguishing there is a separate button.
- The display will show the standard time for this mode. If necessary, it can be changed.
- Press the "start" button. The indicator should not blink during the process.
After a certain time, a sound will sound, which will indicate the end of the quenching. After that, it remains only to press the “off” button and open the cover.
Process varieties
The following quenching methods are known depending on the conditions of the process in cooking:
- Squash. In this case, the treatment is in the presence of a small amount of liquid. In fact, the products are stewed in their own juice. The duration of this procedure is only a few minutes. Therefore, a similar method can be considered as preparation for further processing.
- Longing is a longer process. Extinguishing is slow due to the small size of the flame. This processing method can last 1.5-8 hours. It all depends on the type of product and the method of grinding. This extinguishing option has been known since time immemorial. In the old days, a Russian stove was used for this, and today an oven has replaced it.
- Confit is a special type of extinguishing when fat or oil is used as a liquid medium. A feature of the process is that the boiling point should not exceed 100 degrees. Most often, meat or fish is processed in this way.
Choosing the right method, it is necessary to take into account the features of the products subjected to a particular processing.
How to stew meat
For example, you can consider an interesting recipe for stewing meat in sweet and sour sauce. To work, you will need a frying pan, a deep thick-walled pan (or ducklings) and the following products:
0.5 kilograms of beef, 2 onions, 50 grams of fat, one tablespoon of tomato paste, vinegar and sugar, 1 carrot, spices, two tablespoons of breadcrumbs and flour, parsley root and fresh herbs.
The cooking process begins with the main product:
- First, the meat must be divided into pieces. After that, they must be beaten, breaded in flour and fry in a pan in boiling fat on both sides. Processed foods should immediately be transferred to the pan.
- Fry chopped vegetables separately, and then cover them with meat. Add salt and tomato paste to this. In this condition, the food should be stewed under the lid for about an hour. The fire should not be very big.
- After time, without stopping the process, introduce the remaining ingredients. The flame can be slightly reduced and extinguished until cooked.
The meat should be juicy and very flavorful. And as a side dish for him, boiled potatoes, pasta or beans are suitable.
Important details
During operation, it is necessary to take into account certain quenching features. They will depend on which products are processed. For example, the fish must first be cleaned, freed from the insides, and then roll in flour and fry in a heated frying pan on both sides. After that, you just need to fill the product with broth (or plain water) and simmer until cooked using certain spices and seasonings.
For meat, a similar technology is used. But with vegetables, the situation is a little more complicated. Here it is necessary to take into account the processing time of each of them. For example, cooking vegetable stew takes place in steps:
- First, the potatoes should be slightly fried, and then a little stew with the addition of a small amount of broth. Care must be taken to ensure that the pieces of the product remain intact.
- Chop the cabbage.
- Separately, pass chopped carrots and onions.
- Combine products in one container. First, you need to add cabbage to the potato and only after 2-3 minutes introduce passivated vegetables.
The choice of spices in each case, as a rule, depends on the taste preferences and habits of the hostess. And she, in turn, always tries to take into account the wishes of all household members whenever possible.
Homemade potato
We should also pay attention to how to stew different types of products. Take, for example, potatoes with meat. This dish is simply unique. It is perfect for both an ordinary dinner and an elegant festive table.
For work, you need the following ingredients:
1 kilogram of potato, ½ kilogram of meat, salt, onion, 2 carrots, 35 grams of vegetable oil and spices (bay leaves, peppers, herbs, garlic and tomato paste).
In principle, such a dish can be prepared in one go, collecting all the products in one container. A cast iron or a cauldron is perfect for this. True, in this case it is possible that some of the ingredients will turn into a liquid mess. If you want each component to retain its shape, then it is better to act as follows:
- Cut the meat into pieces of medium size and fry them in oil until golden brown. Place processed foods on the bottom of a deep pan.
- Pass the vegetables in the remaining fat. Pre carrots need to be cut into slices, and just chop coarsely onions. After that, they need to be added to the meat and mix well.
- Cut the potatoes into large slices and add to the general pan without preliminary processing.
- Add pepper, salt and simmer a little more than half an hour. 10 minutes before the end of the process, introduce the remaining ingredients.
Such potatoes require virtually no additions. The dish turns out tasty, aromatic and quite satisfying.