Stewing 1
In this episode, Chef Angus explains that stewing is a moist method of cooking done on top of a stove with a liquid of your choice. He also explains the reasons for stewing and which cuts of meat or other vegetable products are suitable.
Chef Angus demonstrates a brown stew and a white stew, explaining how to determine the length of time a stew should be cooked. Also explained is the importance of the relative thickness of the sauce the stew is being prepared in.
For the white stew, we begin with some blanched cuts of lamb (recalling a technique explained in an earlier episode). Light or clear products are chosen for the white stew, to ensure consistent color. A blonde roux is prepared using a lamb stock prepared in a previous segment, and turned into a sauce for the lamb. The old adage Chef Campbell learned as a young chef, "to boil is to spoil" is explained.
For the brown stew, Chef Angus sautés some small cuts of beef (again, referencing a technique explained in a prior lesson) to prepare it. A brown roux is prepared and combined with tomato paste and a brown stock to create the sauce for the stew. To the sauce, flavoring agents such as caramelized onion, red wine, and seasonings are added.
Chef Angus closes the lesson by explaining how to stew legumes and illustrates the technique by producing a bean stew.