stew

Stew - Wikipedia Stew From Wikipedia, the free encyclopedia Jump to navigation Jump to search For other uses, see Stew (disambiguation). Stew Lamb and lentil stewType StewMain ingredients Vegetables (carrots, potatoes, onions, beans, peppers, mushrooms, etc.), meat, (such as beef) and a liquid such as water or stock Cookbook: Stew  Media: StewA stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. Thickeners like cornstarch or arrowroot may also be used. Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.[1] Cocido montañés or Highlander stew, a common Cantabrian dish Contents 1 History 2 Types 3 List of stews 4 See also 5 References 6 External links History[edit] A beef stew Stews have been made since ancient times. The world's oldest evidence of stew was found in Japan, also the place of the origin of fishing equipment[2][3]. Herodotus says that the Scythians (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself." Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures[who?] used the shells of large mollusks (clams etc.) to boil foods in.[citation needed] There is archaeological evidence[where?] of these practices going back 8,000 years or more.[citation needed]There are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. Le Viandier, one of the oldest cookbooks in French, written in the early 14th century by the French chef known as Taillevent, has ragouts or stews of various types in it.[4]The first written reference to 'Irish stew' is in Byron's "The Devil's Drive" (1814): "The Devil ... dined on ... a rebel or so in an Irish stew."[5] Types[edit] In meat-based stews, white stews, also known as blanquettes or fricassées, are made with lamb or veal that is blanched, or lightly seared without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix and sometimes browned flour, stock and wine are added. List of stews[edit] Main article: List of stews Irish stew A traditional bouillabaisse from Marseille, with the fish served separately from the soup Cochinita pibil, cooling in the pan after cooking Goulash in a traditional "bogrács" Dubu jjigae (Korean tofu stew) Pichelsteiner Chicken yahni[citation needed] A pork stew (ragoût de porc) Claypot beef stew with potatoes and mushrooms Baeckeoffe, a potato stew from Alsace Beef bourguignon, a French dish of beef stewed in red burgundy wine Beef Stroganoff, a stew with beef from Russia Bigos, a traditional stew in Polish cuisine Birria, a goat stew from Mexico Bo Kho, (Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice from Vietnam Bollito Misto, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy Booyah, an American meat stew Bosnian Pot, a stew with beef or lamb which is a national dish in Bosnia and Herzegovina Bouillabaisse, a fish stew from Provence Brunswick stew, from Virginia and the Carolinas Burgoo, a Kentuckian stew Caldeirada, a fish stew from Portugal Carbonade flamande (Stoofvlees), a traditional Belgian beef and onion stew made with Belgian beer Cawl, a Welsh stew Chakapuli, a Georgian stew made with lamp chops, coriander and tarragon leaves and white wine Chanakhi, a Georgian lamb stew with tomatoes, aubergines, potatoes, greens and garlic Charquicán, a Chilean dish Chankonabe, a Japanese dish flavoured with soy sauce or miso. Chankonabe is traditionally eaten by sumo wrestlers Chicken stew, whole chicken and seasonings Chicken paprikash, chicken stew with paprika Chili con carne, Mexican-American meat and chili pepper stew Chili sin carne, a meatless American adaptation of the Mexican dish Chilorio, a pork stew from Sinaloa, Mexico Cincinnati chili, chili developed by Greek immigrants in the Cincinnati area Cholent, a slow-cooked Jewish dish Chorba (also spelt "Shorba"), a stew like soup dish found in various Middle Eastern, Central Asian, South Asian and European cuisines Cochinita pibil, an orange color pork stew from Yucatán Peninsula, Mexico Cocido montañés or Highlander stew, a bean and pork meat stew from Cantabria, Spain Cotriade, a fish stew from Brittany Cozido, a traditional Portuguese stew; in Spain, it is called cocido Cream stew, a yōshoku Japanese white stew Crow stew, a sour cream-based stew made with crow meat, popular in the United States during the Great Depression Daal, the Indian legume stew that has many varieties, a staple food throughout Asia Daube, a French stew made with cubed beef braised in wine, vegetables, garlic and herbs Dinuguan, pork blood stew from the Philippines Ewedu, vegetable stew from Nigeria Eintopf, (one pot) a German stew that includes a vast number of unlimited ingredients Fabada asturiana, an Asturian bean and meat stew Feijoada, Brazilian or Portuguese bean stew Fårikål, traditional Norwegian stew with lamb or mutton and white cabbage Főzelék, a thick Hungarian vegetable dish Gaisburger Marsch, a German dish of stewed beef served with Spätzle and potatoes Gheimeh, an Iranian stew with cubed lamb and yellow split peas Ghormeh sabzi, an Iranian stew with green herbs, dried limes, beans and sheep meat Goulash, a Hungarian meat stew with paprika Gumbo, a Louisiana creole dish Hachee, a Dutch type of stew with wine or vinegar Haleem, an Indian - Pakistani lentil and beef stew Hasenpfeffer, a sour, marinated rabbit stew from Germany Hayashi rice, a Japanese dish of beef, onions and mushrooms in red wine and demi-glace sauce, served with rice Irish stew, made with lamb or mutton, potato, onion and parsley Ishtu, a curry in Kerala, India made from chicken or mutton, potato and coconut milk[6] Istrian stew or yota, or jota, a dish popular in Croatian and Slovenian Istra and NE Italy I-tal Stew, a Rastafarian vegan dish of mostly Caribbean root vegetables and spices Jjigae, a diverse range of Korean stews Kalops, a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets Kare-kare, stewed beef or oxtail and vegetables in peanut sauce from the Philippines Karelian hot pot, from the region of Karelia in eastern Finland Khash, a traditional Armenian dish of pig's or cow's feet.[7] Khoresht, a variety of Persian stews, often prepared with saffron Kokkinisto, a Greek stew with red meat, in a tomato passata with shallots, cinnamon and other spices Kuurdak Lapskaus, a Norwegian stew with beef, potato, onion and carrot Lancashire hotpot, an English stew Lecsó, a summertime favourite in Hungary, vegetable stew with bell pepper and tomato as main ingredients Locro, a South American stew (mainly in the Andes region) Machanka, a Belarus and Ukraine pork stew Mechado, a Philippine beef stew Moqueca, a Brazilian stew with fish (or shrimp, crab or other seafoods) as its main ingredient Mućkalica, a Serbian stew Nihari, a Pakistani beef stew made overnight and served for breakfast Nikujaga, a Japanese beef and potato stew Olla podrida, a Spanish red bean stew Pašticada, a Croatian stew from the region of Dalmatia Peperonata, an Italian stew made with peppers Pescado Blanco, a white fish stew from Pátzcuaro, Michoacán, Mexico Pichelsteiner a traditional German stew Pörkölt, a Hungarian meat stew resembling goulash, flavoured with paprika Potjiekos, a South African stew Pot-au-feu, a simple French beef stew Pozole, a Mexican stew or soup Puchero, a Philippine, South American, and Spanish stew Pulusu, is a form of stew from Andhra Pradesh in India that is typically sour and cooked with tamarind paste Ratatouille, a French vegetable stew Ragoût de Porc, a stew with a picture in this article Sambar, a thick vegetable stew, from South India Sancocho, a stew from the Caribbean Scouse, a stew commonly eaten by sailors throughout Northern Europe, popular in seaports such as Liverpool The Stew, a stew from La Tour-du-Pin Semur, a typical Indonesian stew with beef or chicken, potatoes, carrots, various spices and kecap manis (sweet soy sauce) from Indonesia Slumgullion, a watery stew of meat and vegetables Tagine, a Moroccan stew, named after the conical pot in which it is traditionally cooked and/or served Tocană, a Romanian stew prepared with tomato, garlic and sweet paprika Tharid, a traditional Arab stew of bread in broth Waterzooi, a Belgian stew Yahni, a Greek (γιαχνί), Turkish and Persian stewSee also[edit] Food portal Braising Casserole Curry Eintopf Hot pot Jugging List of foods Nabemono Perpetual stew Pottage Soup References[edit] ^ Soup vs. stew: Difference in details | The Journal Gazette Archived August 11, 2011, at the Wayback Machine. ^ BBC - A History of the World - About: Transcripts - Episode 10 - Jomon pot ^ World's Oldest Pottery Used to Cook Fish in Japan | JOMON FOOD | Facts and Details ^ "Taillevent, Viandier (Manuscrit du Vatican)". www.staff.uni-giessen.de. Retrieved 2017-01-27. ^ Byron, George Gordon Byron Baron (1891-01-01). The Poetical Works of Lord Byron: With Memoir and the Original Explanatory Notes, &c. F. Warne and Company. ^ Koshi Ishtu – Kerala Chicken Stew Recipe – Food.com – 265726 ^ Leo M.L. Nollet; Fidel Toldra (1 April 2011). Handbook of Analysis of Edible Animal By-Products. CRC Press. pp. 9–. ISBN 978-1-4398-0361-5. External links[edit] Wikimedia Commons has media related to Stews. Wikibooks Cookbook has a recipe/module on Stews Look up stew in Wiktionary, the free dictionary.Stew recipes. Food.com.vteCuisinesRegional African North West list Americas North South list Asian Central Indian subcontinent list Caribbean Caucasian European Central Eastern list Global Latin American Mediterranean Middle-Eastern Levantine OceanicNational Afghan Albanian Algerian Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bissau-Guinean Bolivian Bosnia and Herzegovina Botswana Brazilian British English Scottish Welsh Cornish Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Canadian Chinese Quebec Central African Republic Chadian Chilean Chinese Tibetan Colombian Congolese Croatian Cuban Cypriot Czech Danish Djiboutian Dominican Dominican Republic Dutch East Timorese Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Finnish French Occitania Gabonese Gambian Georgian German Ghanaian Greek Guatemalan Guianan Guinean Haitian Honduran Hong Kong Hungarian Icelandic Indian Andhra Pradesh Arunachal Pradesh Assam Bihar Goa Gujarat Himachal Pradesh Kashmir Jharkhand Karnataka Kerala Maharashtra Manipur Meghalaya Nagaland Odisha Punjab Rajasthan Sikkim Sindhi Tamil Nadu Indonesian Iranian Iraqi Irish Israeli Italian Sicilian Ivorian (Côte d'Ivoire) Jamaican Japanese Jordanian Kazakh Kenyan Korean North Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourg Macau Macedonian Malagasy Malawian Malaysian Malay Chinese Indian Eurasian Sabahan Sarawakian Maldivian Malian Maltese Mauritanian Mauritian Mexican Moldovan Monégasque Mongolian Montenegrin Moroccan Mozambican Namibian Nauruan Nepalese New Zealand Nigerian Nigerien Norwegian Niuean Omani Pakistani Palestinian Panamanian Peruvian Chinese Polish Portuguese Qatari Romanian Russian Rwandan Salvadoran Saint Helena Saint Lucian Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychelles Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Basque Catalan Galician Valencian Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Thai Togolese Tunisian Turkish Trinidadian and Tobagonian Ugandan Ukrainian United States California Cuisine Hawaiian New American Puerto Rican Soul food Uruguayan Uzbek Venezuelan Vietnamese Vatican Western Saharan Yemeni Zambian ZimbabweanEthnic and religious Ainu American Chinese Anglo-Indian Arab Assyrian Balochi Balinese Batak Bengali Berber Betawi Buddhist Cajun Cantonese Chechen Chinese Indonesian Chinese Islamic Christian Circassian Crimean Tatar Greek American Hindu Inuit Italian American Jain Javanese Jewish Sephardic Mizrahi American Bukharan Syrian Komi Kurdish Livonian Louisiana Creole Malay Manado Maharashtrian Mordovian Native American Okinawan Ossetian Padang Parsi Pashtun Pennsylvania Dutch Peranakan Punjabi Sami Sikh Sindhi Soul food Sundanese Tatar Udmurt Yamal Yup'ik ZanzibariHistorical Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Aztec Byzantine Early modern European Historical Chinese Historical Indian subcontinent History of seafood History of vegetarianism Inca Mayan Medieval Ottoman Peasant Soviet Thirteen ColoniesStyles Cuisine classique Fast food Fusion Haute Molecular gastronomy Note by Note NouvelleLists List of cuisines Lists of prepared foods Food portal Drink portal Category Commons Cookbook WikiProject vteMeat Main articles Entomophagy Fish Game Livestock Meat Poultry SeafoodPoultry andgame Alligator Bear Chicken Crocodile Duck Goose Grouse Kangaroo Monkey Ostrich Partridge Pheasant Bat Pigeon Quail Hare and Rabbit Seal Snake Turkey Turtle VenisonLivestock and minilivestock Beef Bison Black soldier fly maggots Buffalo Camel Cat Crickets Dog Elephant Frog Chevon (goat meat) Grasshoppers (Locust) Cuy Horse Lamb and mutton Llama Mealworm Silkworm Mopane worm Palm grub Pork Veal YakFish andseafood Abalone Anchovy Basa Bass Calamari Carp Catfish Cod Crab Crappie Crayfish Dolphin Eel Flounder Grouper Haddock Halibut Herring Kingfish Lobster Mackerel Mahi Mahi Marlin Milkfish Mussel Octopus Orange roughy Oyster Pacific saury Perch Pike Pollock Salmon Sardine Scallop Shark Shrimp/prawn Sole Swai Swordfish Tilapia Trout Tuna Sea urchin Walleye WhaleCuts and preparation Aged Bacon Barbecued Braised Burger Charcuterie Chop Corned Cured Cutlet Dried Dum Fillet / Supreme Fried Ground Ham Kebab Liver Luncheon meat Marinated Meatball Meatloaf Offal Pickled Poached Roasted Salt-cured Salumi Sausage Smoked Steak Stewed Tandoor TartareList articles Beef dishes Chicken dishes Countries by meat consumption Countries by meat consumption per capita Fish dishes Food and drink prohibitions Goat dishes Lamb dishes Meatball dishes Pork dishes Ham dishes Sausage dishes Sausages Seafood dishes Smoked foods Steaks Veal dishesRelatedsubjects Animal rights Bushmeat Butcher Cannibalism Carnism Christian vegetarianism Cultured meat Ethics of eating meat Factory farming Feed conversion ratio Environmental impact of meat production List of meat dishes Meat cutter Meat tenderness Pescetarianism Pink slime Plant-based diet Preservation Psychology of eating meat Meat paradox Red meat Semi-vegetarianism Slaughter Slaughterhouse Veganism Vegetarianism White meat vteCooking techniquesList of cooking techniquesDryConduction Dry roasting Hot salt frying SearingConvection Baking Roasting (modern) SmokingRadiation Grilling (charbroiling) Roasting (traditional) Rotisserie ToastingWetHigh heat Blanching Boiling Decoction Parboiling ShockingLow heat Coddling Creaming Infusion Poaching Simmering Slow cooker Smothering Steeping StewingIndirect heat Bain-marie (Double boiling) Sous-vide Double steaming SteamingFat-basedHigh heat Blackening Browning Deep frying Pan frying Reduction Shallow frying Stir frying (bao) SautéingLow heat Gentle frying SweatingMixed medium Barbecuing Braising Flambé Fricassee Indirect grilling/Plank cooking Stir frying (chao)Device-based Air frying Microwaving Pressure cooking Pressure frying Thermal cookingNon-heat Curing Fermenting Pickling SouringSee also List of cooking appliances List of cooking vessels Outdoor cooking Food preparation Food preservation Food safety Food portal Drink portal Category Commons Cookbook WikiProject Retrieved from "https://en.wikipedia.org/w/index.php?title=Stew&oldid=864514878" Categories: StewsCooking techniquesBritish cuisineGreek cuisineTurkish cuisineIranian cuisinePakistani cuisineAzerbaijani cuisineIrish cuisineCulinary terminologyHidden categories: Webarchive template wayback linksCS1: Julian–Gregorian uncertaintyAll articles with specifically marked weasel-worded phrasesArticles with specifically marked weasel-worded phrases from May 2015All articles with unsourced statementsArticles with unsourced statements from February 2010Vague or ambiguous geographic scope from October 2015Articles with unsourced statements from March 2009Articles with unsourced statements from November 2015 Navigation menu Personal tools Not logged inTalkContributionsCreate accountLog in Namespaces ArticleTalk Variants Views ReadEditView history More Search Navigation Main pageContentsFeatured contentCurrent eventsRandom articleDonate to WikipediaWikipedia store Interaction HelpAbout WikipediaCommunity portalRecent changesContact page Tools What links hereRelated changesUpload fileSpecial pagesPermanent linkPage informationWikidata itemCite this page Print/export Create a bookDownload as PDFPrintable version In other projects Wikimedia CommonsWikibooks Languages العربيةAsturianuBosanskiCatalàDanskEspañolEsperantoفارسیGalego한국어Bahasa IndonesiaItalianoעבריתBahasa MelayuNederlands日本語NorskPolskiPortuguêsРусскийSimple EnglishSrpskohrvatski / српскохрватскиSuomiSvenskaTagalogTürkçeУкраїнськаTiếng Việt吴语粵語中文 Edit links This page was last edited on 17 October 2018, at 18:39 (UTC). Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization. Privacy policy About Wikipedia Disclaimers Contact Wikipedia Developers Cookie statement Mobile view

For more information about stew check the Wikipedia article here

ZME Science posts about stew

Delicious Foods You Must Taste in Brazil

Thu, Jun 5, 2014

0 Comments


Fatal error: Call to undefined function render_post_thumbnail() in /var/sites/z/zmetravel.com/public_html/wp-content/themes/sparkle-childtheme/tag.php on line 69