The Difference between Braising and Stewing

Although braising and stewing seem the same, there are three points that make them different from each other:

1. Size of meat pieces. The meat used for stewing is bite-sized and generally boneless, whereas the meat used for braising is larger portion-sized pieces which are usually attached to the bone;

2. Amount of cooking liquid. When stewing, the ingredients are almost fully covered in a liquid, whereas in braising the ingredients are covered only by about two-thirds. The reason more liquid is used in a stew is simply because there is a higher ratio of meat and other ingredients. If you do not use enough liquid, the ingredients will not cook evenly, and the amount of liquid used is important to create the proper ratio of flavourful sauce in the end;

3. Cooking time. Because stews contain smaller bite-sized pieces, they generally require less cooking time to become fork tender.

VOCABULARY:

braising [breɪ zɪ ŋ ] тушение больших кусков при частичном погружении в жидкость

stewing [stjuː ɪ ŋ ] тушение небольших кусков при полном погружении в жидкость

to require [rɪ 'kwaɪ ə ] требовать

flavour ['fleɪ və ] вкус

lid [lɪ d] крышка

crock pot [krɔ k pɔ t] медленноварка

pressure cooker ['preʃ ə ˌ kukə ] скороварка

connective tissue [kə 'nektɪ v 'tɪ ʃ uː ] соединительная ткань

hob [hɔ b] варочная панель (в американском английском используется слово stovetop ['stə ʊ vˌ tɔ p])

oven ['ʌ v(ə )n] духовой шкаф

to maintain [meɪ n'teɪ n] поддерживать

even ['iː v(ə )n] равный

to cover ['kʌ və ] зд. покрывать

seasoning ['siː z(ə )nɪ ŋ ] приправа

to immerse [ɪ 'mɜ ː s] погружать

initial boil [ɪ 'nɪ ʃ (ə )l bɔ ɪ l] температура начала кипения

bite-sized piece [baɪ t saɪ zd piː s] кусок, помещающийся в рот

boneless ['bə unlə s] бескостный

portion-sized piece ['pɔ ː ʃ (ə )n saɪ zd piː s] порционный кусок

attached to the bone [ə 'tæ ʧ t tə ð ə bə un] на кости

amount [ə 'maunt] количество

ratio ['reɪ ʃ ɪ ə u] отношение, пропорция

EXERCISES:

I. Answer the following questions:

1. How are the terms “braising” and “stewing” translated into Russian?

2. What kind of cookware is braising done in?

3. What temperature should the oven be set to achieve temperatures of 200 °F (93 °C) to 210 °F (99 °C)?

4. What temperature setting does stewing require when it is done on the stove?

5. How does braising differ from stewing?

II. Find in the text the synonyms for the following words:

taste, cover, to move, uniform, to plunge, condiment, joined, component

III. Fill the gaps in the following sentences:

1. Braising can be done in a … or a ….

2. Water, stock, wine, beer are some.... used as the stew-cooking ….

3. In braising the ingredients are covered only by about ….

4. Because stews contain smaller … pieces, they generally require … to become fork tender.

5. Both terms are usually translated into Russian as …, so it often seems they are ….

IV. Fill in the table:

Criteria Method	Size of meat pieces	Amount of cooking liquid	Cooking time
Stewing
Braising

 

V. Match the words and their definitions:

1) difference; 2) fat; 3) aroma; 4) to simmer; 5) pressure cooker; 6) hob; 7) beer; 8) recipe; 9) boneless; 10) ratio.

a) an alcoholic drink made from yeast-fermented malt flavoured with hops;

b) a point or way in which people or things are dissimilar;

c) the quantitative relation between two amounts showing the number of times one value contains or is contained within the other;

d) stay just below boiling point while bubbling gently;

e) a cooking appliance, or the flat top part of a cooker, with hotplates or burners;

f) solid or liquid oily substance obtained from animals or vegetables, which is used in cooking;

g) distinctive, typically pleasant smell;

h) a set of instructions for preparing a particular dish, including a list of the ingredients required;

i) an airtight pot in which food can be cooked quickly under steam pressure;

j) having had the bones removed before being sold, cooked, or served.

VI. Find the false sentences using the information from the text. Correct them.

1) The terms “braising” and “stewing” are usually translated into Russian differently.

2) In braising foods are seared and then allowed to boil for a long time in a liquid while being covered with a lid inside a pot.

3) If you are making a stew on the stove, use the highest setting you can once you reach the initial boil.

4) In stewing meat pieces are bite-sized and generally attached to the bone.

5) Braising requires more cooking time than stewing.

VII. Translate the following words and word combinations:

· lid

· connective tissues

· to transfer

· initial boil

· bite-sized

· смесь

· правильная пропорция

· медленноварка

· постоянная температура

· обжаривать до корочки

VIII. Choose a recipe from the appendix illustrating one of the cooking methods from the text above and translate it into Russian.

 

 

Steam-based Methods: Steaming, Bain-Marie, Double Boiler and en Papillote Methods

Steam cooking

Widely used especially in Asian cuisine, steaming or steam cooking is a moist-heat cooking method that, unlike classical pot cooking, enables the different foods to preserve their original flavours and nutritional values, which are not lost in the boiling water.

Steaming food requires baskets, such as collapsible pots or bamboo steamers, that can be inserted in or safely placed on a pot. The food, which is placed in the basket, is thus cooked by the steam of the boiling water in bottom of the pot, which prevents the direct contact between food and water.

Chinese bamboo steamer s comprise of various stacked round bamboo baskets in  which food is placed, with the top one sealed by a lid, which should always be used to avoid steam dispersion. This type of cooking does not require oil or other kinds of fat, therefore its use is recommended for hypocaloric diets. It is also a fairly quick cooking method, especially for fish and vegetables.

When steaming, remember to carefully set the water level in the pot – you do not want either too much water in there, as it could reach up to the food in the basket when boiling, or not enough of it, which could result in a burned pot.

Bain-marie method

The origins of bain-marie, or water bath, cooking are mysterious: according to a legend, which also explains the name, it was invented by Mary (or Miriam), the sister of Moses and Aaron to recreate natural conditions in heating her elixirs.

It is used for cooking delicate foods like custards and terrines to create a gentle and uniform heat around the food. Making crè me brû lé es is probably the most common application of a bain-marie. In this system, the uncooked custards are poured into individual ramekins (small ceramic dishes), and then these ramekins are arranged in a larger baking dish. Hot water is poured into the larger dish so that it comes to about halfway up the outsides of the ramekins. Then the whole dish is transferred to the oven and baked at 325 °F (163 °C).

By producing steam, which heats the tops of the custards more gently than dry hot air would do, this technique helps prevent the tops of the custards from cracking.

Double boiler method

The terms double boiler and bain-marie are often confused even by English speakers. Both of them are translated into Russian as “водяная баня”, because in Russian culinary tradition there is no differentiation between the two methods.

Just like steaming, cooking in a double boiler is an indirect method that avoids the direct contact between boiling water and food. A double boiler is a pan that is constructed in two parts. It includes a pot of hot water simmering on the hob, and then a bowl of a smaller size or insert situated above the pot of boiling water. The upper part which holds the food does not touch the water, cooking occurs because of the steam heat generated by the boiling water. Usually, a double boiler is used for transmitting gentle heat, like when melting chocolate or making hollandaise sauce.

En papillote

In the culinary arts, the term en papillote refers to a moist-heat cooking method where the food is enclosed in a packet ofparchment paper or foil and then cooked in the oven. The term is of French origin and means “in paper” or “in parchment”. Delicate foods may be cooked en papillote as they can be quickly cooked by this steaming method.

Because it is delicate and cooks quickly, fish such as salmon or sole is often a choice for cooking in this way. Vegetarian recipes en papillote can be found for mushrooms and spring vegetables.

A small amount of liquid may be added, such as wine, lemon juice, or stock. A little oil might be added, especially one that imparts flavour such as sesame oil. The items are usually seasoned before the packet is closed with salt and pepper.

Baking time and temperature will depend on the item being cooked.

Parchment paper is the traditional wrapping used to create the cooking packet as denoted by the name of the technique. It is a sturdy paper that has been processed in a way that partially dissolves the paper to increase its stability and make the surface slick, so food will not stick to it. It will not allow liquid to escape. You have to fold the ends well in order to keep the steam and liquid inside.

Aluminum foil is another choice, which is likewise non-stick and liquid will not permeate through it. It can be easily crimped shut to keep in the steam.

In a pinch, a clean brown paper bag would work for cooking en papillote, but liquid might leak through during cooking.

 

VOCABULARY:

steaming [stiː mɪ ŋ ] приготовление на пару

to preserve [prɪ 'zɜ ː v] сохранять

nutritional value [njuː 'trɪ ʃ (ə )n(ə )l 'væ ljuː ] пищевая ценность

to prevent [prɪ 'vent] предотвращать

Chinese bamboo steamer ['ʧ aɪ 'niː z bæ m'buː 'stiː mə ] женлон

s tacked [stæ kt] вставляющиеся друг в друга

to seal [siː l] зд. накрывать

hypocaloric diet ['haɪ pə ˌ kə 'lɔ rɪ k 'daɪ ə t] низкокалорийная диета

bain-marie [ˌ bæ nmə 'riː ] разновидность водяной бани (порционные формочки с продуктом расставляются на противень, заполненный водой, и помещаются в духовой шкаф)

mysterious [mɪ 'stɪ ə rɪ ə s] загадочный

condition [kə n'dɪ ʃ (ə )n] условие

custard ['kʌ stə d] сладкий заварной крем

terrine [tə ˈ riː n] террин (блюдо из овощей, мяса или рыбы, нечто среднее между запеканкой и паштетом)

crè me brû lé e [ˌ krembruː 'leɪ ] крем-брюле

to pour [pɔ ː ] наливать

ramekin ['ræ mɪ kɪ n] порционная формочка

baking dish ['beɪ kɪ ŋ dɪ ʃ ] противень

to transfer [træ n(t)s'fɜ ː ] перемещать

cracking ['kræ kɪ ŋ ] растрескивание

double boiler ['dʌ bl 'bɔ ɪ lə ] приспособление для водяной бани (ёмкость меньшего объёма помещается в большую ёмкость, наполненную кипящей водой)

to melt [melt] растапливать

hollandaise sauce ['hɔ lə n'deɪ z sɔ ː s] голландский соус, голландез

en papillote [ɒ ̃ ˈ papɪ jɒ t] “папильот”, метод приготовления пищи в пергаментной бумаге или фольге

parchment paper ['pɑ ː ʧ mə nt 'peɪ pə ] пергаментная бумага

foil [fɔ ɪ l] фольга

salmon ['sæ mə n] лосось

sole [sə ul] морской язык

mushroom ['mʌ ʃ rum] гриб

to impart [ɪ m'pɑ ː t] давать, придавать

sesame oil ['sesə mɪ ɔ ɪ l] кунжутное масло

wrapping ['ræ pɪ ŋ ] обёртка, материал для заворачивания

sturdy ['stɜ ː dɪ ] плотный, прочный

to process ['prə uses] обрабатывать

to dissolve [dɪ 'zɔ lv] растворять

slick [slɪ k] гладкий

to stick [stɪ k] прилипать

to fold [fə uld] сгибать, загибать

to permeate ['pɜ ː mɪ eɪ t] просачиваться

to crimp [krɪ mp] заворачивать

in a pinch [ɪ n ə pɪ nʧ ] при крайней необходимости

to leak [liː k] протекать, вытекать, просачиваться

EXERCISES:

I. Answer the following questions:

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