Stewing

Definition

Stewing is a cooking technique that involves slow cooking food in liquid over low heat to make it tender and flavorful.

Scientific / Technical Definition

Stewing is a moist-heat cooking method that involves simmering food in a closed vessel with a small amount of liquid, usually water, broth, or stock. The process allows the connective tissues in meats to break down, resulting in tenderized ingredients and a rich, flavorful sauce or gravy.

Benefits

• Preserves nutrients due to low cooking temperatures.
• Adds flavor as ingredients blend and intensify over time.
• Allows for economical cooking by using cheaper cuts of meat.
• Creates a comforting and hearty meal, particularly during cold weather.

Examples

• Beef stew
• Chicken stew
• Vegetable stew

Additional Information

• effects: Stewing enhances the umami taste in dishes and can result in nutritional retention due to the use of minimal liquid, which maintains more vitamins and minerals compared to other cooking methods.

Related Terms

• Braising
• Simmering
• Slow cooking
• Poaching

References

• The Science of Stewing: A Hearty and Nutritious Cooking Technique
• Nutrient Retention in Cooking: Stewing vs. Other Methods