Stewing 2
The beginning of this episode concentrates on the special demands of vegetables in stewing. A particular emphasis is placed on preparing artichokes for, which require substantial attention. The use of Acidulated water while preparing the artichokes is explained as well.
The dish produced, Artichokes en Barigoule illustrates a use of some of the vegetable cutting techniques learned in earlier episodes.
Stewing in sauces, and the origins of such dishes are the focus of the next lesson. Duck legs are stewed in a curry sauce. This particular dish combines the techniques of roasting, sautéing and stewing.
The remainder of the episode serves to emphasize that stewing can be any type of meat and any type of sauce, but that one must use a small cut of tough meat. Some of the stews begun in the previous lesson are brought to completion. The bean stew from the previous episode is finished, and the final preparation and the finishing touches are added which include some summer squash and zucchini for texture. The brown beef stew also returns and is finished with some tourneed potatoes and colorful vegetables. The lamb stew Blanquette is finished off and presented with vegetables and croutons where, again, presentation is demonstrated.