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Slow Cooking - Stews, Casseroles, Pot Roasts, Braising, Boiling, Bakes, Pies Slow Cooking
Go to: Cuts of Alligator | Cuts of Beef | Cuts of Lamb | Cuts of Pork
Jump to: Types of Slow Cooking | Ingredient Preparation | To brown or not to Brown | Timing | Recipes
© Photographer: Thomas Perkins | Agency: Dreamstime.com
According to the philosophy of Slow Food International "We believe that everyone has a fundamental right to pleasure and consequently the responsibility to protect the heritage of food, tradition and culture".
We agree and what better way to underpin this by cooking stews, casseroles, pot roasts or braises - a tradition which dates back millennia, albeit that our ancestors didn't have the luxury of fan ovens, auto-timers or even electricity.
These methods of cooking well suited peoples of the past - and not only those 1940's housewives who had the whole day to watch over them. When you consider early hunter gatherers or farmers who had to spend long periods of time finding or growing food just to survive, it becomes very clear that even in today's hustle bustle with so many people out at work, it's still an ideal method of cooking enabling us to eat fresh, wholesome, homemade foods and, better still, with all the nutrients in tact.
Furthermore, many slow cooked recipes have the added advantage of being suitable for less expensive foods such as the cheaper cuts of meat or older poultry and vegetables, transforming them from being tough on the teeth to mouth-wateringly succulent.
Types of slow cooking
Bakes Bakes are cooked in the oven and are ideal for mince, fish, shredded cooked meat and poultry, vegetables and pasta. For the purpose of this section, we will include items such as moussaka and lasagne. where vegetable accompaniments are concerned, they are ideal for cooking at the same time as roasts.
Boiling This term is rather a misnomer as the food is not usually boiled for any length of time, but rather simmered or poached very gently.
Braising Similar to stewing, traditionally this method was most often used for tougher cuts of meats which were slowly browned well on all sides in a vessel on top of the stove, then a small amount of liquid was added - perhaps only sufficient to come half way up the depth of food in the dish. The dish was then covered tightly and the meat is simmered over very low heat until very tender. Today however, the term is synonymous with stewing and many braised recipes use more liquid than was originally intended and is sometimes cooked in a low oven rather than on the stove top.
Casseroles This is a method of "wet" cooking where foods are cooked slowly in a covered vessel the oven. Once again, a substantial amount of liquid is added, usually sufficient to just cover the food.
Pies Many pies are an excellent form of slow cooking, be they made with a pastry crust or with an alternative topping such as potato.
Pot Roasting Traditionally used for large cuts of meat or joints which are browned on all sides in butter or oil, then placed on a deep bed of seasoned root vegetables with a very little liquid, and cooked very slowly in a covered dish in the oven. This method enables cheaper cuts of meat to be "roasted" rather than stewed or casseroled.
Stews This is a method of "wet" cooking where foods are cooked very slowly in a covered vessel on the top of the stove with enough liquid added to completely cover the food. Many types of food can be stewed from meat to vegetables to fruit, although the timing will obviously differ depending on the item used.
Preparing ingredients for slow cooking
Liquids - Most slow cooked dishes require liquid in various measures. This can be water, milk, stock, wine, beer or cider. Do experiment to create new and unique flavours and remember alcohol such as wine adds to the tenderising process.
Bakes In general, keep all of the the ingredients in quite small pieces or thinly slice items such as potatoes. Smaller fish can be left whole and larger fish can be cut into cutlets or fillets.
Boiling/ Poaching - Usually used for larger cuts of meats such as bacon and meat joints and whole chickens which are cooked on the stove top. When cooking with the addition of vegetables which are going to be served with the dish (rather than just as flavourings), leave them in large pieces too so they don't disintegrate during the long cooking process.
Braising - Older vegetables should be cut up into bite-sized pieces however baby vegetables such as carrots and turnips can be left whole as can items such as steak.
Casseroles - Older vegetables should be cut up into bite-sized pieces however baby vegetables such as carrots and turnips can be left whole as can items such as chicken breasts.
Pies Keep the ingredients in small uniform sized pieces to ensure even cooking.
Pot Roasting - Vegetables should be cut into small pieces but the meat left in one large piece.
Stews - All ingredients are usually cut into bite-sized pieces before being cooked.
To brown or not to brown....
Where braising or pot roasting is concerned, the browning of the ingredients before the liquid is added is an intrinsic part of the process, adding the desired flavour to the finished dish and should always be done.
In stews and casseroles, whilst the main reason for browning is to "seal" the juices in meat, as well as adding extra flavour, this is not always necessary and is entirely dependent on whether you have the extra time it takes to do so. However, if you do decide to brown ingredients before adding the liquid, make sure you don't overcrowd the pan as this just results in the meat being stewed rather than sealed which defeats the object.
Timing for slow cooking
Slow Cooking RecipesBelow are just a few of the many slow-cooked recipes on this site to help you on your way however do experiment with ingredients, especially those which are in season.
Happy Slow-cooking!
Jump to recipes: Bakes | Boiling/Poaching | Braising | Casseroles | Pies | Pot Roasts | Stews
Key:- Veg = Vegetarian HT = Hot CD = Cold SP = Soup HD = Starter MC = Main Course ACC = Accompaniment DP = Dessert/Pudding CBF = Cakes/Baked Fayre
Seafood Baked Gloucester Cod HT MC English 45mins Moroccan Baked Fish HT MC Moroccan 50mins Savoury Baked Fish HT MC British 50mins Salmon and Potato Slice HT MC 55mins Snapper Crillo HT MC Venezuelan 60mins Baked Mackerel in White Wine HT MC Bulgarian 65mins Aubergines Caskets HT MC 90mins
Beef & Veal Beef and Cabbage Bake HT MC British 75mins Bobotie HT MC South African 110mins Shipwreck HT MC Canadian 130mins One Pot Dinner in a Pumpkin HT MC British 170mins
Lamb Lamb and Courgette Bake HT MC M.Eastern 45mins Mrouziya HT MC Moroccan 200mins
Poultry & Game Turkey, Almond and Cheese Bake HT MC British 45mins Chicken Stuffed Marrow HT MC English 50mins Turkey and Ham Crumble HT MC 55mins
Pork & Bacon Luncheon Meat and Broccoli Bake HT MC English 55mins Scalloped Ham with Yam HT MC West Indian 85mins Potato and Double Gloucester Bake HT MC English 90mins
Vegetables & Vegetarian Creamy Spinach Pasta Bake Veg HT MC 45mins Stuffed Cabbage Veg HT MC 100mins Lentil Lasagne Veg HT MC 110mins Lentil and Parsnip Bake Veg HT MC 120mins
Jump to recipes: Bakes | Boiling/Poaching | Braising | Casseroles | Pies | Pot Roasts | Stews
Kouneli Stifado (rabbit) HT MC Greek 85mins plus marinating Bacon with Broad Beans HT MC 90mins Cinnamon Milk Pork H T MC Colombian 100mins Boiled Bacon with Cabbage HT MC British 120mins Boiled Leg of Lamb HT MC Irish 140mins Boiled Beef and Carrots HT MC English 170mins Bavarian Sauerbraten HT MC German 200mins plus marinating
Seafood Braised Squid HT MC Portuguese 110mins Braised Swordfish HT MC Tahitian 85mins
Beef & Veal Braised Beef with Mushrooms HT MC 120mins Braised Veal with Herbs HT MC 140mins
Lamb Sardinian Leg of Lamb HT MC Italian 105mins Venetian Lamb HT MC Italian 120mins Turkish Braised Lamb HT MC Turkish 125mins Braised Lamb with Rhubarb HT MC 130mins Oregano Braised Lamb HT MC 130mins Braised Lamb Shanks HT MC 160mins
Offal Braised Sweetbreads HT MC English 65mins Braised Lambs Hearts HT MC 120mins
Poultry & Game Braised Rabbit in Rioja HT MC Spanish 65mins Molasses Braised Rabbit HT MC 80mins Honan Braised Duck HT Chinese MC 100mins Braised Chicken with Spices HT MC 120mins Braised Turkey Breast in Mushroom Sauce HT MC 120mins Braised Guinea Fowl HT MC 125mins
Vegetables Tangy Celeriac Braise HT ACC 45mins Braised Chestnuts with Port HT ACC 70mins
Jump to recipes: Bakes | Boiling/Poaching | Braising | Casseroles | Pies | Pot Roasts | Stews
Slow Food - Casseroles (click to go to the main Casseroles Page)
Seafood Salt Cod Pie HT MC Portuguese 60mins plus soaking Smoked Cod Pie HT MC Irish 70mins Brill and Vermouth Parcel HT MC 75mins plus marinating Stargazy Pie HT MC British 105mins
Beef & Veal East End Pie and Liquor HT MC English 70mins Traditional Cornish Pasties HT CD MC PIC English 80mins Steak and Ale Pie HT MC English 170mins Steak and Kidney Pie HT MC British 190mins Tourtière du Saguenay HT MC Canadian 200mins Steak and Kidney Pudding HT MC British 265mins
Lamb Shepherd's Pie HT MC English 60mins Antipodean Lamb Pie HT MC Australian 75mins Gloucestershire Squab Pie HT MC English 90mins Cotswolds Squab Pie HT MC British 105mins
Pork & Bacon Sausage and Apple Pie HT CD MC English 60mins Huntingdon Fidget Pie HT MC English 80mins Pork and Beef Tourtière HT MC Canadian 80mins Pork and Potato Tourtière HT MC Canadian 80mins
Poultry & Game Leftovers Turkey Pie HT MC British 65mins Game Pie HT MC English 120mins plus cooling Boer Chicken Pie HT MC South African 150mins
Vegetables and Vegetarian Cheese and Spinach Pie Veg HT MC 90mins Creamy Potato Pie Veg HT MC 90mins Kulebyaka HT MC Russian 120mins
Jump to recipes: Bakes | Boiling/Poaching | Braising | Casseroles | Pies | Pot Roasts | Stews
Pot Roasted Pork with Grapes HT MC 120mins Pot Roasted Chicken HT MC 130mins Pot Roasted Lamb with Sweet Potatoes HT MC 140mins Pot Roasted Beef HT MC 165mins
Slow Food - Stews - (click to go to the main Stews Page include tagines, Curries etc)
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