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Stewing meat, fish, vegetables

In principle, you can put out any piece of meat. But not with any meat makes sense to do it. To extinguish, it is wise to choose hard and so-called semi-rigid pieces — neck, scapula, leg, rump and saddle.

In the anatomical sense, they are well-trained muscles. They have very little fat, muscle fibers — large and rigid. How to stew vegetables and fish?

Let’s understand more.

This notorious stiffness of meat, generally speaking, is determined mainly by the class of protein that forms connective tissue, as well as cartilage and tendon.

One type of protein called "collagen", is the main part of the connective tissue in these very hard pieces.

Such meat has a number of indisputable advantages over the beloved, all tenderloin, steaks and fillets.

Firstly, it is much cheaper, and, you see, it is important if more than two are invited to the table.

Secondly, in the process of long-term heat treatment in a liquid or semi-liquid closed medium at a relatively low temperature — that is what we call quenching — in low-cost these pieces manifest such incomparable aroma and taste that knowledgeable people in anticipation of the hot refuse from salads.

What you need to do to make the meat stew tasted better

For beef stew, all the ingredients — both meat and vegetables — need to be carefully washed.

Meat must be dried with a paper towel. Then the vegetables should be cleaned and cut, the meat should be cleaned of all films, bone fragments and excess fat (a layer with a maximum of 5 mm is considered superfluous) and also cut.

Best of all, if each piece of its shape will resemble a cube.

The size of the piece is easy to determine — cut so that it is enough "for one bite", that is, that guests almost did not need knives.

Then all the ingredients must be browned, that is, quickly and gradually fry in very heated pans. You do not need to spice up the products. The most important thing here is to follow in order there was not too much liquid from either meat or vegetables.

That is why the products should be laid on the pan in small portions.

Roasted meat and vegetables should be laid out on large plates, and pans degrade, that is, pour a little dry wine, citrus juice or broth on them and boil until all the juices from the products are dissolved in the liquid (if you use wine, the smell of alcohol should completely disappear).

The fat that has emerged to the surface must be ruthlessly removed, because it is he who can add a soapy taste to the finished dish.

We pay such attention to the juices released from the products for one simple reason: in taste, there is nothing better in nature.

No spice can compare with them.

Seriously.

When all the ingredients of the future dishes you have prepared, they should be laid out in a large dish to extinguish. Large enough so that the products fill it only two thirds.

The material from which the quenching vessel should be made may be different, but it is good if it is cast iron.

However, modern containers with a difficult-made thick bottom, made of aluminum, are also suitable.

In what order to put the ingredients, we will not tell you — it depends on the recipe.

As well as how much to pour in fluids. Someone prefers not to add broth at all — this approach is justified when the dish contains a lot of juicy vegetables, liquid enough for them and so. It is enough to pour only deglazed juices — only a few spoons are made of them.

Someone, on the contrary, pours the dish with saturated broth almost to the top — this works in the case of very tough meat, which you will simmer for a few hours on a tiny fire. For example, an adult oncoming goose. Some types of meat like certain types of broth.

And not even broth, but that unbearably tasty semi-liquid medium in which the quenching takes place.

So, everyone knows that the rabbit is cooked safely in sour cream.

But it does just as well if, first, all its pieces are well browned in olive oil along with a few cloves of garlic, and stew, put on a pillow of celery, carrots and leeks, overlaid with the same vegetables and bay broth (you can even chicken) with the addition of fresh thyme. Yes, this is a thing.

The French have come up with.

The modern view of the problem is that fish stew sin.

They say it is necessary to either grill it or steam it.

This, of course, is good, but the question does not exhaust.

Immediately stipulate what fish to extinguish is not worth it. Varieties valued for tender fillets — for example, all types of salmon.

Salmon is meant when it comes to fish steak.

And rightly so.

There is absolutely no need to cook for a long time what can be cooked quickly.

But the diversity of nature, thank God, salmon is not exhausted. Yes, and they, frankly, can go into business.

In particular, some fish recipes chowders without fail include, among other things, smoked trout, giving them an incomparable flavor. Chowders are such thick-thick soups that are very popular in the American Midwest and by their very existence refute the opinion that American cuisine is insignificant.

They are prepared according to the principle "to have a spoon", wildly tasty and incredibly variable.

It is not clear why they still have not come into use in our country.

The secret methods of stewing fish: speed, sauce and fresh ground vegetables

Most of the recipes for stewed fish were invented in areas where it is literally the sea.

Here in the southern Italian cuisine is full of them. Our favorite is Calabrian chowder.

He also perfectly illustrates the basic principles of fish extinguishing. The main rule is speed. In the case of fish, the process of quenching takes significantly less time than with meat.

Italians cook so ordinary tuna, tuna "bonito" and swordfish. That is, fish, in density close to veal.

Still add anchovies.

We were preparing cod, sea bass and catfish in the same way — nothing happened either.

But we must constantly make sure that the fish are not dragged.

1. So, in a large frying pan, heat 2-3 tablespoons of olive oil, fry a clove of garlic in it and remove it (this is a routine procedure for Italian cuisine). Then add 2 thinly sliced ​​red onions — just choose the sweet ones, you won’t have time to evaporate the bitterness. Cook the onions with constant stirring for a minute or two, so that it mixes with the oil and even, as much as possible, soaked with it.

2. Then add a kilo of fish fillet, cut into cubes with a side of 2.5 cm.

Increase the heat to the maximum and fry with constant stirring, while adding a little chopped fresh basil, just about the beam, and, if you will, fresh mint — quite a bit. Season with salt and white pepper to taste.

3. In the same mode, continue cooking for about three minutes, then quickly shift the fish onto a plate, and add ingredients for the sauce to the pan. Of course, these are tomatoes (better grated), a handful of olives and a tablespoon of capers.

Buy the best tomatoes you can — Italian plum or summer Uzbek, Baku or Voronezh, only necessarily ground. Olives also try to find a better one, much depends on them; about capers, we hope, is also understandable.

Stir it all, let it boil and boil for three minutes.

4. Add the deferred fish, turn down the heat, let it boil again and remove the pan from the heat. Cover with a lid and wait until the temperature of the dish drops slightly. This time, 5-6 minutes, is enough for everything to prepare.

Then serve.

Approximately in the same way you can stew the fish in other sauces. They can be prepared on the basis of thick vegetable broth, butter and a large amount of fresh sorrel, as invented by the famous chef Michel Truagro.

You can — based on white wine, cream, blue mold cheese and dill. In principle, even a bunch of tarragon, butter and half a lemon is enough.

There would be a fish. And most importantly — faster, faster. With seafood even easier.

They need to cook, or 4 minutes, or 40.

The second is about extinguishing. This is justified, in our opinion, only in the case of squid — when they are stuffed. And the Italians are preparing their traditional octopus sauce for several hours.

If you get a fresh octopus, try it.

Nothing complicated.

A few words about the stew. However, it is in cans, it is called a stew.

And when proudly lying on a huge restaurant plate — this is already "confit"or more correctly "confit".

Thus, that is, having extinguished in fat, you can cook any meat, but cooks prefer different types of ducks, as well as game. Once upon a time, the French so harvested products for future use. Over time, they paid attention to the taste — enriched with long and penetrating heat treatment.

Now they do it with fish — they put the fillet in the bag, pour it with saturated, spicy broth, vacuum it and cook for about 15 minutes.

For fish — a very long time, so it turns out a real stew.

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