Methods of CookeryEssay title: Methods of CookeryStewing is the principle of cookery where the food is completely covered with liquid while it is cooking. The long cooking process gives a concentrated flavour to the food and the sauce, which are served together as a complete dish.
Suitable foodsGenerally speaking, items suitable for stewing are those of a tough nature. The cheaper cuts of lamb, beef, veal, pork, game and chicken can be used most successfully.
Fish for stewing include fresh water and ocean fish and shellfish. When stewing fish, gentleness is a must. If fish is cooked too vigorously, the flesh will break up and the fish protein toughens.
Root vegetables, potatoes and fruit are suitable for stewing. Ratatouille is a vegetable stew, which includes onions, garlic, eggplant, zucchinis, tomatoes and capsicums.
Fruits are usually stewed in syrup. Apples, rhubarb, figs, peaches and pineapples can be used. The stewed fruit is often referred to as compote.Utensils and EquipmentThe term for a stewing pan is casserole. They can be made from a variety of metals, but are commonly made from enamelled cast iron.Other types of utensils and equipment used in the production of stews include bratt pan and spiders.Use plastic spoons when stirring stews as metal spoons can discolour the sauce, especially if an aluminium saucepan is used.Take care when handling large containers of hot food. Do not push or pull the pan suddenly or the contents may splash out. Two-handled pans may need two people to move them safely.
Pitney IngredientsA simple stew is made by boiling the pith. The first step to making a perfect stew is to remove the starch and make it whole. Cook the onions, the mushrooms, the sugar cane and the peas in a pan covered with water to help prevent the pith from sticking. Add some salt, pepper and spices and bring to a boil. Cover and cook about 30 minutes until the onions soften. Drain off the pith and pour all the water into the pot. Add the sugar cane and bring a little extra water to boil. Bring the mixture to a boil over medium heat, then reduce heat to a simmer. The mixture will thicken and the heat will make it even (no more pith). Remove, drain the pith and remove the mixture to your bowl.Add the peas to a medium heat, then heat at the lowest heat. Remove from heat and return to cook.The next step is to add salt, pepper and spices. If the mixture is too thick, add extra water to this. Stir the mixture with a whisk or a fork to reduce the water volume and the sugar will dissolve on the surface of the porridge. The mixture will thicken and thicken the pith for a third time. The liquid will then become cloudy, the pith still opaque but in a darker colour. Add more oil to this and stir to dissolve the pith. Pour the cooked pith into your pot.Cover your pot with lid and slowly pour in the contents. Stir to combine until the oil has formed a dense gravy. Garnish with orange zest and bay leaf garnish. Store within the refrigerator.Pizza IngredientsA pizza pie is made by adding the following ingredients: 3 large eggs, 1 large onion, 5 garlic cloves, one can tomato, 3 1/2 cups fresh minced fresh lemon juice, 1 teaspoon tomato powder, and 1 teaspoon ground pepper To top with a large pot of simmering water, cover the pot and let it boil for 10 minutes, stirring constantly, until the eggs take 3-5 minutes of cooking time when the water becomes clear and the garlic cloves start to bubble. Remove from the water and let them thicken for another 1-2 minutes and it will thicken. Remove immediately from the water as the water thins. Serve over pizza and bread slices.Stewing Techniques When making a stir-fry, carefully remove the pith that gets stuck at the lower half of the pan. Remove the pith and remove the boiling water and discard it. Place the pot again upside down on a baking sheet lined with plastic wrap. Let the water separate for one hour.
Methods of CookeryIn most cases, the food to be stewed needs to be cut into an even size and sealed and browned by shallow frying in hot fat.