Three methods of braising with examples

The technique of stewing is particularly popular in the culinary field. Products are usually sautéed, fried over high heat, and simmered over low heat under a lid. Some chefs skip the frying process and add all the ingredients at once. Most often, these are fish, meat, poultry, and vegetables. The use of broth, vegetable juices, and spices prevents burning and adds flavor. Dishes are cooked in juice, which makes them extremely tender. Typically, the cooking process takes no more than an hour.

Here are a few ways to prepare dishes where the main process is stewing.

Technological nuances

The main mistake to avoid when stewing is to salt all the ingredients at once. Meat, fish, and vegetables should not be salted at the very beginning. Otherwise, the dish will simply release its juices and the desired texture will be lost.

And don’t be afraid to add water during cooking. Even though the stew is cooked over low heat and under a lid, some of it will evaporate. Check the remaining liquid level every few minutes, otherwise you will end up with dry meat that lacks the necessary tenderness.

Recipe 1: Stew the fish

One popular method of stewing fish allows you to get the most flavorful dish without the sharp and specific smell of fish. To do this, simply immerse the fish fillet or whole fish in boiling water. This allows you to “seal” the surface, preserving the taste and aroma of the fish fillet. Then place it in a porcelain or ceramic pot, add wine, ginger, onions, spices, a little broth, and a minimum of spices. The pot itself must be covered with a sheet of thick paper and placed in a large pot of water.

The water level in the pot should not exceed the height of the pot, otherwise water will seep inside. Bring to a boil over high heat, then reduce the heat to low. The water should simmer gently for three hours. Add water regularly and monitor the water level.

Recipe 2: Making a classic stew

Any stew, whether vegetable or meat, is prepared by braising. It is very easy to prepare. Simply prepare all the ingredients, peel and chop them into pieces.

Fry the meat over high heat on each side for just a couple of minutes to “seal” the juices. Then simply add the vegetables, allowing for a small amount of broth or fresh water. Add all the spices just a few minutes before it is ready. Technological process:

1. prepare the ingredients;
2. cut into pieces;
3. blanch the meat;
4. add vegetables and a little broth (water)
5. simmer on low heat under a closed lid;
6. Add spices a few minutes before readiness.

Unlike simple fried meat with vegetables, you get a complex dish that is juicier and more flavorful.

Recipe 3: Simmer the meat in broth

First, place all the prepared ingredients in a pot. Next, add the required amount of broth (water) and spices. Place the pot over medium heat, and once it comes to a boil, cover it with a lid and reduce the heat to low. The dish should simmer for a while longer until it is fully cooked, no more than 1 hour.

If you are short on time, you can leave it on medium heat for a few more minutes after it boils, but you need to cover the pot with a lid and make sure that the broth does not boil away.

Technological process of preparation:

1. The first step is to gather the prepared ingredients.
2. cut into pieces;
3. sprinkle or grease with oil;
4. Put everything in a pot with broth (water).
5. cover the container with a lid and simmer;
6. We are waiting for the preparation to finish.

Prepare the side dish for the meat. To do this, break the noodles into small pieces. Next, add oil to a deep fryer, wok, or frying pan with high sides. Bring the oil to a boil. Then fry the noodles until they form a golden brown crust. Transfer the fried noodles to the pot with the meat and broth and simmer for another 7-8 minutes, but no more than 15.