Dishes made from stewed products are considered tastier and healthier than from boiled ones. During the simmering, flavoring and nutrients almost do not go into the broth, and all vitamins, as well as the natural taste, are retained in the products.
Young housewives, striving to please the family with delicious homemade dishes, can try to cook something new every day. There are many recipes for making healthy meals for the whole family. But inexperienced housewives can be confused by some descriptions of the cooking process.
Culinary terms
Sometimes it can be difficult to figure out exactly what some of the words that characterize food processing can mean. If the word "fry" is still somehow understandable, then terms such as "spasse" and "sprinkle" are usually not understood or confused. But these are completely different things. Sautéing means lightly roasting finely chopped vegetables in a low amount of fat. During the sautéing process, vegetables must be constantly stirred so that each individual piece is covered with fat. And letting go can be described as "boiling".
Letting go means cooking food using a very small amount of liquid. The liquid - water or its own juice - should only slightly cover the food. For pans to be steamed, it is advisable to choose a tight-fitting lid.
What foods are allowed
Do not confuse popping with boiling. Boiling involves bringing food to readiness in plenty of water. For letting down, the liquid is required in a minimum amount, and the vessel must be closed at the same time. In this case, the products are not boiled, but as if warmed up. Heating must be kept very low.
You can add not only vegetables, but also meat and cereals, but when mentioned in the recipe, it is more often about vegetables. The readiness of the stewed vegetables is when they are not boiled, but a little crispy. The readiness of cereals is when it becomes crumbly, but not in a state of porridge. The steamed meat should pierce well with a fork.
It is necessary to let meat or vegetables in water, sometimes a little oil is added. Mushrooms are processed in their own juice. Chicken fillet or fish are sometimes poached with the addition of lemon juice and wine to the broth.
In addition to the usual allowance, that is, shallow, there is also a deep allowance. This is closer to boiling, but it is done over very low heat. This gentle method of boiling is used for food with delicate flesh. If deep simmering is necessary for products with dense pulp, increase the heat slightly, but so that the broth does not boil. When processing food in this way, it is completely covered with liquid.
