ကၽြန္ေတာ္ႏွင္႕ stewing

Stewing - ၿပဳပ္ႏွပ္ၿခင္း

အသားတံုး ေလးေထာင္႕စပ္စပ္ပံုစံ tube ၁ လက္မခဲြ 1 ½ inch အရြယ္ဖ်က္ၿပီး ဆီ သို႕မဟုတ္ butter or margarine ၿဖင္႕အေရာင္ယူၿပီး brown stock စေတာ႕ရည္ ကို အသားၿမဳပ္သည္႕အထိ ထည္႔ၿပီး မီးဖို cooking range  ေပၚတြင္ တင္၍ မီးၿပင္းၿပင္းၿဖင္႕ အပူေပးရမည္။ ေရဆူလွ်င္ မီးေလွ်ာ႕ခ်၍ တပြတ္ခ်င္းသာဆူေအာင္ simmering လုပ္ထားရမည္။အဖံုးအုပ္ထားရမည္။ oven ထဲထည္႕၍ မီးရိွန္နည္းနည္းႏွင္႕ထားလွ်င္ ပိုေကာင္းသည္။

stewing ၿပဳလုပ္ၿခင္းအားၿဖင္႕ အသားႏူည႔ံေစၿပီး စားသံုရာတြင္ ဟင္းရည္ကိုသာ စားသံုးၿခင္းအားၿဖင္႕ အဟာရဓါတ္ဆံုးရံုူးၿခင္းမွာ ေၿပာပေလာက္ေအာင္ မရိွေပ။ အသားမွ ထြက္ေသာ dripping  မ်ားမွာလည္း ဟင္းရည္တြင္ ေပ်ာ္၀င္သြားေသာေၾကာင္႕ အရသာ အနံ႕ပါ ပိုမိုေကာင္းမြန္ေစပါသည္။

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 Stewing

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Chopped stewing steak

About stewing

A stew is a combination of solid food ingredients that have been cooked in water or other water-based liquid, typically by simmering, and that are then served without being drained.
Ingredients in a stew can include any combination of vegetables (potatoes, beans, etc.), fruits (such as peppers and tomatoes), meat, poultry, sausages and seafood. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavors to marry.
The distinctions between stew, soup, and casserole are fine ones. The ingredients of a stew may be cut into larger pieces than a those of a soup and retain more of their individual flavours; a stew may have thicker liquid than a soup, and more liquid than a casserole; a stew is more likely to be eaten as a main course than as a starter, unlike soup; and a stew can be cooked on either the stove top (or range) or in the oven, while casseroles are almost always cooked in the oven, and soups are almost always cooked on the stovetop. There are exceptions; for example, an oyster stew is thin bodied, more like a soup. The choice of name is largely a matter of custom; it is possible for the same dish to be described as soup, stew, or casserole.
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, but are more often thickened 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 butter and flour. Other thickeners like cornstarch or arrowroot may also be used.