Prepare and Cook Food by Stewing and Braising
Stewing and Braising © 11/2022 ver. 1 2Contents Combination Cooking Methods...............................................................................................................................................31. Stewing................................................................................................................................................................................31.1 Stewing and Casseroling Process...................................................................................................................................31.2 Stewing Media ...............................................................................................................................................................41.3 Stewing Process.............................................................................................................................................................41.4 Finishing stewed dishes.................................................................................................................................................42. Braising................................................................................................................................................................................52.1 Braising Process.............................................................................................................................................................52.2 Cooking Media...............................................................................................................................................................62.3 Braising Food .................................................................................................................................................................62.4 Finishing Braised Dishes.................................................................................................................................................6
Stewing and Braising © 11/2022 ver. 1 3Prepare and Cook Food by Stewing and Braising Combination Cooking Methods Some cooking methods use both dry-heat and moist-heat cooking techniques. The two principal combination methods are braising and stewing. In both methods, the first step is usually to brown the main ingredient using dry heat. The second step is to complete cooking by simmering the food in a liquid. The initial browning causes the caramelisation of the surface of the meat, sealing the juices inside the meat to prevent the meat from becoming dry during the extended cooking period. This caramelisation then colours the resulting liquid and adds a great deal of flavour to the finished dish. If food is simply added to a liquid, it will boil, become bland in colour and tasteless and it will become stringy and unpleasant. Because of the long second stage where the food is slowly allowed to cook in a liquid, this tenderises the meat by gently breaking down the connective tissue and converting it to gelatine which add a further layer of flavour to this dish. It is often said the stews, especially, are better the day after they are made as these other flavours are integrated into the dish. As a consequence,combination methods are good for the tougher, but more flavourful cuts of meat. The variety of foods which can be cooked using these methods is extensive, but as with all ingredients, the results of the cooking process are wholly dependent on the quality of the ingredients which start the process. Only the best quality food affordable should be used and checks should be made to ensure both quality and quantity of all ingredients before preparation begins. Any identified problems should be reported to you line manager immediately so a decision how to progress can be made.1. Stewing Stewing, like braising is a cooking method for tougher cuts of meat, but when cut into smaller pieces. Some meat is less suitable for stewing because in smaller pieces it tends to break up due to the extended cooking times. Meat, like shin of beef, which is virtually inedible prepared any other way, is one of the most flavoursome cuts of meat there is when stewed gently over a long period. Tough, old poultry can be stewed as can the tougher cuts of mutton.Stewing is perhaps best described as a meal in a pot and is very popular in the colder months when there is an abundance of tougher root vegetables to cook with it. Sometimes it may be served complete with potatoes added to it or there may be a potato dish to serve with the stew as an additional dish.There is often much dispute about Stewing and Casseroling, however, in pure culinary terms casseroling is simply cooking a stew in the oven rather than the more traditional way which is on the stove top.1.1 Stewing and Casseroling Like braising, stewing also uses a combination of dry- and moist-heat cooking methods. Stewing is most often associated with smaller pieces of food that are first cooked by browning them in a small amount of fat or oil. This seals the meat and prevents the escape of juices during cooking which would otherwise make the food dry and stringy when cooked. This causes caramelisation on the surface of the meat and forms pan residues which when dissolved will add flavour and colour to the finished dish. Where a white stew is required for dishes like veal, the meat is blanched in very hot liquid before being added to the pot. This will seal the meat but will not add colour or the caramelised flavour leaving a whiter, paler finished dish.
Stewing and Braising © 11/2022 ver. 1 4Vegetables can then be added which are cut into sizes which are appropriate for the size of the meat pieces. The whole of the ingredients must all be cooked at the same time so some may need to be a little larger than others to avoid them becoming over cooked.Cooking is then finished in a liquid or sauce. Stewed foods have enough liquid added to cover them completely and are simmered at a constant temperature until tender. Cooking time is generally shorter for stewing than for braising because the main ingredients are smaller and cook more quickly. 1.2 Stewing Media When stewing food, a liquid needs to be added to allow the tenderisation of the connective tissue in the meat. This can be water, stock, wine, beer or ingredients like chopped tomatoes or juices which will cook into the stew adding flavour. It is important to add sufficient liquid to cover all the ingredients at the start of cooking to ensure that the stew remains moist and does not dry out.1.3 Stewing Process Having sealed the meat and prepared the vegetables, the ingredients are added to a pot which can comfortablyaccommodate them and the cooking media which is to be used. Herbs and spices may be added at this point, but the addition of salt and pepper at this stage should be avoided as this may become more concentrated during the cooking process. Stews which are made with potatoes or starchy vegetable will thicken naturally during cooking as the starch cooks out. It is important not to use too many potatoes as this may over thicken the stew meaning it needs to be diluted resulting in a loss of flavour.The stew should be just allowed to simmer between 85 and 90°c on the stove top and checks should be made to ensure this temperature is maintained. If the temperature should drop to below 63°c, the stew will become the ideal environment for bacterial growth. In order to prevent the bottom of the pan from burning it can be placed on a pan ring which lifts it away from the surface of the stove and prevents direct contact with a heat source. On gas flame stoves a diffuser can be used which spreads the heat across the whole of the bottom of the pan. It is vital that the stew does not burn on the bottom or the whole batch will have to be destroyed. As a precaution, when stirring the pan, only use a wooden spoon and do not scrape the base this will reduce the risk of anything burnt being mixed into the stew.In the event that the stew does catch, remove it from the heat and pour the contents into a clean pan. Do not scrape any residual material from the burnt pan into the fresh pan. This should be discarded before the washing up process starts!As the stew continues to cook checks should be made that the liquid content is reducing appropriately. If it is not reducing allow a corner of the lid to vent the pan – if reduction is too quick, ensure it is covered properly and lower the heat slightly.Cooking times will be similar to braising but may be a little less as the meat is cut into smaller pieces although the volume of liquid is higher. As the cooking process continues, additional vegetables may be added which require less cooking time, but care should be taken not to stir the stew too much which would cause some of the vegetables or meat to break up.1.4 Finishing stewed dishes On completion of cooking, stew needs to be used quickly or cooled rapidly to be refrigerated for storage. Stew which is kept above 63°c will continue to cook and therefore will deteriorate the longer it is held.
Stewing and Braising © 11/2022 ver. 1 5The finished stew should be checked for consistency and corrected if too thick by adding a little moisture. If it is too thin, then further boiling may be used to reduce it, however, the sauce will once again be cooking. As an alternative a thickening agent could be carefully added, stirring with great care to avoid the ingredients being broken up.The seasoning should also be corrected, and any fresh herbs may be added. Finally, the stew may be finished with a little cream or butter, but yogurt or crème fraiche can be used as a healthier alternative.The stew might be served in a bowl with fresh crusty bread or a potato dish which complements it such as pomme vapeur. It should be garnished neatly without overpowering the overall look of the dish.Good stew should have tender meat with a very flavoursome sauce and equally cooked vegetables which retain their shape and flavour whilst contributing to the overall flavour of the dish.2. Braising The foods used for braising are some of the cheaper cuts of meat, particularly beef and lamb. Offal in the form of Lambor Pigs hearts can also be braised as can Oxtails. Trotters are also often cooked by being braised before being finished in an oven being roasted. Tough, older poultry can also be braised but needs to be cut into portions first. Some fish recipes also call for a braising method, but the cooking times are far less than for meat. The one thing about all food for braising is that, not only is it cheaper, but it has alsoconsiderably more flavour than the more expensive cuts. Remember the rule: The more work a muscle does, the tougher it will be, but the tougher it gets the more flavoursome it gets. Braising is usually done in a large tin with a tight-fitting lid or with a lip around which allows tin foil to be tightly sealed around the edge.The tin should be large enough to hold the food, and this should be cooked flat to avoid the edges being exposed during cooking and burning.It may be cooked on top of the stove or in the oven, the oven method requires less attention and control than on the stove top where the temperature may vary more and setting a constant temperature can be more difficult.The food should also be placed on a trivet of vegetables to prevent the bottom from burning, especially if it is being cooked on the stove top. Additional vegetables can then be added; however, starchy vegetables should be avoided unless a cloudy finished sauce is acceptable.2.1 Braising Process Braised foods benefit from the best qualities of both dry- and moist-heat cooking methods. Foods to be braised are usually larger pieces that are first browned in a small amount of fat at high temperatures. As with sautéing, heat is transferred from the pan to the food mainly by the process of conduction. Vegetables and seasonings are added, and enough sauce or liquid is then added to come one third to one halfway up the item being cooked. The pan is covered, and the heat is reduced. The food is then cooked at low heat, using a combination of simmering and
Stewing and Braising © 11/2022 ver. 1 6steaming to transfer heat from the liquid (conduction) and the air (convection) to the food. This can be done on the stovetop or in the oven. A long, slow cooking period helps tenderise the main item. Braised foods are usually served with a sauce made from the cooking liquid.2.2 Cooking Media The media for cooking braised foods is usually dictated by the desired product; however, typical ingredients might be stock, wine, a partly prepared sauce or in some cases, maybe even just water. The amount of liquid is also important. Liquid should be added to one third or one half of the way up, depending on how much sauce is required on completion of cooking. If the dish is to be served with sauce and an additional quantity on the side a high level of liquid will be required. If the amount of sauce needed is enough to simply cover the sauce, then a smaller quantity will be needed. It should be remembered that additional sauce cannot be produced to order if you run out!2.3 Braising Food When braising food, do not add any salt until towards the end of the cooking time. As the cooking liquid reduces, flavour will become stronger and dishes correctly seasoned at the beginning of cooking will become unpleasantly salty by the end.The cooking time when braising is wholly dependent on the amount of food being cooked, its toughness and hence the time taken to tenderise it and the temperature at which it will be cooked. The tougher the cut of meat the longer the cooking time will need to be so the lower the temperature required. Fat will also be dissolved from the meat during cooking and this and any other scum which forms on the surface should be skimmed off as it forms.The braising process will take a long time to complete, and checks should be made to ensure that the pan does not become dry or the food will burn. Extra liquid should be added during the cooking process if needed and checks should be made to ensure the meat is not over cooked. Whilst we are looking for a tender product, it must not cook to the point where it begins to break up and fall apart. If the sauce is not reducing, the corner of the foil or lid maybe lifted slightly to allow more steam to escape and vice versa if it seems to be reducing too quickly.2.4 Finishing Braised Dishes The cooking liquid will reduce during cooking, and the flavour will develop, however, there may be a need to correct the sauce before service. This can be done with the meat still in the pan and by adding a thickening agent, but morecommonly, the main ingredients are removed and the liquid passed through a sieve. The sauce can then be finished without fear of damaging the main ingredients.The main ingredient should be placed on a warm flat or plate to keep it warm and the vegetables it was cooked with added back if needed. The sauce can then be checked for seasoning, flavour, thickness and finish. Seasoning can be corrected and flavour corrected if needed by adding a little more wine or stock or a few extra freshly chopped herbs. The thickness of the sauce can be corrected by adding a little more liquid to loosen it of by boiling it for a few minutes to reduce it. Alternatively, it could be thickened using an agent such as corn flour or arrowroot. The sauce could then be finished with a little cream or butter to give a shine or as a healthier alternative; crème fraiche or yogurt could be added. The sauce would then be poured over the main ingredient before service and garnished as required.Well-cooked braised dishes should have meltingly tender meat, a very flavoursome sauce and potatoes and vegetable which complement the dish. The sauce should be glossy and cover the meat by clinging to it.
Stewing and Braising © 11/2022 ver. 1 7ActivityLook at the table below and decide which cooking method would be most appropriate for the food item. Click in the appropriate box.Food item Stewing Braising OxtailLambs heartDiced flank of beefPig’s trottersRoot vegetablesBoiling fowlThick fillets of fishMeat balls