Introduction

Today I’m going to talk to you about mixed cooking methods, which are those in which heat is transferred to food through a medium. This medium may contain both fat and water, and can come from an added liquid or from the food itself or its accompanying garnish.

Stewing

Within this category, we find stewing. To stew means to cook food with a little fat and sometimes some water, always over a low heat. Usually, both the food and the cooking liquid are served together.

Stews can be prepared using raw ingredients, and are especially suited to fresh vegetables. The cooking temperature should not be too low, to avoid disintegrating the vegetables, nor too high, to prevent caramelisation.

It’s important that the liquid generating the heat doesn’t run out, as the vegetables would become dry. At first, the food is gently heated uncovered until the vegetables release some of their own water. Then, the pot is covered and the temperature kept steady and moderate.

This method can also be applied to large cuts of meat or poultry. In such cases, the meat is first browned in fat and then placed over boiling water in a covered pot. Seasonings, garnish, spices, and aromatic additives are added to the liquid. The result is meat infused with the flavour of the spices and vegetables. If water evaporation is prevented, the meat remains juicy.

Braising

This technique is based on slow, prolonged cooking of food in contact with other flavouring ingredients such as vegetables, wine, water or stocks, in airtight containers.

It’s a difficult method to master and also very time-consuming, which is why it is not widely used nowadays.

How is it done?

First, the food is given a blast of high heat to brown the exterior. Then it is placed with the mirepoix (the aromatic vegetables) and generously moistened with wine, water, or stock.

Types of braising:

• Dark or brown braises, suitable for red meats, poultry, game, and some types of firm offal. Sometimes, the piece needs to be marinated beforehand.
• White braises, mainly for white meats and white offal.
• Fish braises for large pieces, usually stuffed.
• Vegetable braises

Since the base contains seasoned vegetables, the dish usually doesn’t lose salts through osmosis; on the contrary, it allows salt and aromatic substances to penetrate. It loses some of its water content and therefore reduces in volume.

In meats, a crust usually forms on the exterior, thickening as cooking time increases. The muscle fibres contract, concentrating the juices inside. When the water’s heat reaches the centre, it turns to steam, separating the muscle fibres. Continued cooking causes the juices to expand outward.

Fish is braised over vegetables and seasonings, and concentrated fish stock or wine is added. The braising technique used for vegetables begins with blanching, followed by rapid cooling in cold water. It is then cooked covered and seasoned with salt, pepper, and oil.

Stew

Unlike stewing, in stews the water is usually allowed to evaporate as the pot is left uncovered. In this technique, meat pieces are browned to form a golden crust. Here, a concentration effect occurs due to the external coagulation of meat proteins and caramelisation of carbohydrates.

Afterwards, these pieces are simmered in a sauce or garnish. During this stage, expansion processes occur, with an exchange of aromatic elements between the browned meat and the sauce used for cooking.

Depending on the region, this method receives different names. For example, in France it’s called *ragoût*, in Belgium *carbonade*, and in Italy *ossobuco*.

Paella

Though it may seem surprising, paella can also be considered a variation of a stew, since both water and fat play a key role in the cooking process.

The technique is similar and very simple; first, the ingredients are sautéed and the sofrito is prepared, then water or stock is added to cook the rice, which also functions as the liquid in the stew.