Fall is a time to dig out your sweaters, take in the beautiful colours and cook hearty stews that fill the house with comforting aromas.
Here are a few practical tips to help you make the perfect stew.
To braise or stew?
The verb “to stew” simply means to simmer gently in liquid over low heat. Braising, on the other hand, is a technique whereby meat (or a vegetable) is first browned in oil or fat, then cooked, covered, in a little liquid (water, broth, wine, etc.) at a low heat in the oven or on the stove.
Why cook for so long?
Slow cooking is mainly used for tougher meats. It serves to tenderize it by breaking down the collagen, fibres that form the muscle’s connective tissue, into a more tender, gelatinous texture. This is why tougher cuts of meat (rich in collagen) are ideal for this cooking method.
In slow cooker recipes, you’ll notice that temperatures are kept very low. Why not cook more quickly at a higher temperature? Cooking meat too quickly at high temperatures prevents the collagen from breaking down, which results in a less tender meat. Also, at higher cooking temperatures, meat loses its moisture and becomes dry. Stewing meat over low heat for several hours is well worth the wait.
Cookware
- Dutch ovens This is the ultimate vessel for a successful slow-cooked meal. Why? An enamelled cast iron Dutch oven evenly distributes and retains heat and moisture. It allows you to cook a stew for hours at a very low temperature. Ideally, this would be 95 °C (200 °F) for several hours or even an entire day.
- Crock pots The biggest advantage of an electric slow cooker is that it cooks dinner while you’re at work. The food cooks at a very low heat and once it’s done, it stays warm until you’re ready to eat. Here are some tips to ensure your slow cooker recipes turn out perfectly:
- Brown ingredients in a skillet before adding to them to the crock pot. This will unlock the full flavour of the vegetables and brown the meat.
- Add just enough liquid to partially cover the contents, no more than three-quarters up.
- As tempting as it may be, don’t lift the lid until completely cooked, the trapped steam is what allows for even cooking. Lifting the lid lets that steam escape.
Is it cooked yet?
The best way to check if the stew is ready is to poke the meat with a fork to see if it falls apart easily, without resistance. For a veggie stew, make sure the legumes and vegetables are tender.
To avoid any uncertainty
If you’re worried that your stew won’t be ready on time, just cook it the day before. In addition to being easy to reheat, stews often taste even better the next day.
