STEWS 101

This outline is the basis for a Zoom class Bill is presenting in November on creating deeply flavored, multi-textured stews.

  • The Key Structure of Stew
  • Veggie Stew Base
    • Mirepoix- carrots, celery, onions
    • Holy Trinity-celery, onions, bell pepper
    • Sofrito – [garlic, onions, peppers and culantro]
    • Alliums- onions, garlic, shallots, leeks
  • Veggie Main Ingredients
    • Root veggies
    • In-season veggies
  • Proteins – Beans, Meat, Mushrooms, Soyfoods, Seafood
    • Browning
      • Maillard Reaction boosts flavor!
      • Baking Soda speeds browning!
  • Stocks – Standard stocks OR:
    • Dashi – Japanese Instant granules
    • Miso
    • Wine
    • Beer
  • Prepared Sauces
    • Harissa
    • Curry Pastes
  • Salt Varieties – season as you go
    • Salt, soy sauce, tamari
  • Thickening Agent
    • Roux – flour and fat
    • Flour
  • Building Out Stews 
    • Sautéing 
    • Umami Flavor Boosts
      • cooked tomatoes/paste
      • mushrooms
      • soy sauce
      • Worcestershire
      • Oyster sauce
    • Sweet/Sour/Salty Balance
      • Raisins
      • Capers
      • Olives
    • Greens
    • Herbs & Spices
      • Try worldwide blends
  • FINAL TOUCHES
    • Thickeners
      • Corn starch
    • Minced Herbs
    • Toasted Seeds/Nuts
    • Tableside Sauces & Condiments
    • Vinegar/Citrus/Wines

RECAP:

  • Mis en Place – Precut and pull out ingredients
  • Browning in batches creates layers of flavor
    • Overloading the sauté skillet
  • Cooking Methods: Pressure cook, slow cook, stove top, oven

CREATING MOUTHFEEL > onions, [dice vs chop vs crescent cuts

carrots – shapes, whittle vs diamond and size

Planned-Over Stew Ideas

Stews taste better the next day!

MEAL BOWLS

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