Stewing - the process of cooking by slowly simmering


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	· Braised Bitter Gourd With Chicken
	· Braised Pig's Bellies With Three Small Glasses Seasoning
	· Braised Pork Slices With Yam
	· Braised Red Trotter Pieces
	· Braised Sea Cucumber
	· Chicken Wings In Thick Soy Sauce
	· Lemon Grass Trotter
	· Pig Belly with Pickled Vegetable
	· Stew Chicken Feet With Marinade Sauce
	· Stewed Belly With Lotus Root Sliced In Dong Bo Style
	· Stewed Ribs With Shallots
	· Stewed Winter Melon

	Stewing the process of cooking by slowly simmering

	Stewing, the process of cooking by slowly simmering ingredients in a little liquid until all the ingredients are tender, is a basic method of Chinese cooking.

	Stewing is a popular method because stews can be prepared in advance and generally left unattended till the gravy is thickened just before serving. This thickening not only creates a rich, creamy sauce that can be eaten with rice, but also gives body to the tender and easily digestable food. Another advantage that makes stews a cook's favourite is that a stewed dish can be kept for nearly a week, its flavour improving with each reheating. Besides the basic slow stewing method, there are variations of this technique. They are fast stewing, braising, spicy stewing and sauteed stewing.

	Braising and stewing - Both these methods involve long, slow cooking in liquid; the difference is in the amount. Stewing cooks small pieces of food in ample liquid to cover. Braising uses only enough liquid to half-submerge larger pieces of food in a covered pan, so it stews and steams at the same time. The heat should be kept steady and very low in either case, so you can cook stews/braises on the stovetop or in the oven.

	Meats are often placed on top of a bed of vegetables before being braised, whereas with a stew everything is stirred together.

	Both methods need little supervision after everything's in the pot, so they are ideal for busy people. They are also inexpensive, as the cuts of meat they suit best, like beef brisket or lamb shank, are cheaper than more tender cuts, yet turn out succulent and tasty after cooking. Braised/stewed recipes also multiply easily for a crowd, and most keep well refrigerated or frozen.

	However, stews are not prepared by simply putting all ingredients in a pot and boil over low heat until they are cooked. Instead, stewing takes a great variety of forms - using coconut juice, shrimp paste, fermented taro curd, etc. By using a little imagination, you can make marvelous stews.

	Things to braise or stew

	- Any low-fat or tough cut of meat, especially red meats, which would be dry cooked any other way, such as brisket, chuck, flank, or oxtail.

	- Firm-fleshed fish like salmon, monkfish, mackerel, or cod all benefit from a short braise - be careful not to overcook. Squid should be stewed for at least 30 minutes to reach tenderness.

	- Root or leafy vegetables, as well as earthy-tasting ones like chestnuts, and dried mushrooms can be braised/stewed with meat or on their own. Add vegetables that cook quickly towards the end of cooking.

	- You can braise succulent or hard fruits that don't mush with long cooking, such as Pineapple, peaches or figs.

	Equipment

	Heavy-based pans or casseroles that conduct heat evenly are necessary for good braises and stews; Sturdy handles make them easier to lift when full.

	Tips

	1. Make sure pans are covered tightly.

	2. Brown meat in a little hot fat before braising or stewing it, to enhance its flavour and appearance.

	3. A splash of alcohol enhances almost any stew - choose a wine or liquor that complements the other ingredients.

	4. Check the stew/braise after three-quarters of the stated cooking time is up, to avoid overcooking, which can make meat tasteless and vegetables mushy.

	5. If a stew scorches, don't stir-scoop all the un-burnt stew into a clean pot, without stirring, cover with a damp cloth and let stand off the heat for 30 minutes. If it still tastes burnt, try adding a rich or assertive flavouring, like cream, mustard, or tomato puree.

	6. If the gravy is still thin when the meat /vegetables are cooked, remove the latter from the pan, then reduce the gravy over medium-high heat. You can also thicken it by stirring in pureed vegetables or cornstarch solution.