Stewing.
Stewing is by far the most economical cooking process, because by this method there is absolutely no waste. Unfortunately it is a process that is but little practised in England. Any kind of meat may be used. the meat should be cut up into slices, seasoned, placed in the stew-pan, and just covered with cold water or stock. It should never boil during any part of the process. Vegetables or four are often mised with the water to make it thicker and richer. By cooking in this way the meat is softened and made digestible The best possible results are obtained by using a water-bath for stewing. this simply consists of an inner and an outer vessel. The stew is made in the inner vessel, and the outer vessel is filled with water which is kept boiling. The water in the inner vessel remains just below boiling point all the while. If the stew is boiled, the meat becomes hard, tough, curled up, and indigestible. For hashing, the same methods should be adopted as for stewing, but in this case the meat has been previously cooked, and so extra care should be taken to prevent the liquid boiling.
Comment: Indeed, I've rarely seen anyone stew anything in England. Most recipes seem to be roasts or bakes or fry-ups. The last time i remember I saw something stewed was when I was in Singapore and had chicken rice (Or hainanese chicken rice)... that was so tasty (no wonder it is one of the top 10 dishes to try in Singapore!) and I still remember the chef putting the pieces of chicken in this rice cooker that contained another vessel in which the chicken was going to get stewed (with chicken stock and green vegetables). He left the chicken there for about 5-6 minutes, took it out, chopped it up with his massive knife which cut through the bones seamlessly, dropped the pieces on a plate and added a brown gravy... hmm that was so nice (I ate this practically every day I was there!).
Stewing is by far the most economical cooking process, because by this method there is absolutely no waste. Unfortunately it is a process that is but little practised in England. Any kind of meat may be used. the meat should be cut up into slices, seasoned, placed in the stew-pan, and just covered with cold water or stock. It should never boil during any part of the process. Vegetables or four are often mised with the water to make it thicker and richer. By cooking in this way the meat is softened and made digestible The best possible results are obtained by using a water-bath for stewing. this simply consists of an inner and an outer vessel. The stew is made in the inner vessel, and the outer vessel is filled with water which is kept boiling. The water in the inner vessel remains just below boiling point all the while. If the stew is boiled, the meat becomes hard, tough, curled up, and indigestible. For hashing, the same methods should be adopted as for stewing, but in this case the meat has been previously cooked, and so extra care should be taken to prevent the liquid boiling.
Comment: Indeed, I've rarely seen anyone stew anything in England. Most recipes seem to be roasts or bakes or fry-ups. The last time i remember I saw something stewed was when I was in Singapore and had chicken rice (Or hainanese chicken rice)... that was so tasty (no wonder it is one of the top 10 dishes to try in Singapore!) and I still remember the chef putting the pieces of chicken in this rice cooker that contained another vessel in which the chicken was going to get stewed (with chicken stock and green vegetables). He left the chicken there for about 5-6 minutes, took it out, chopped it up with his massive knife which cut through the bones seamlessly, dropped the pieces on a plate and added a brown gravy... hmm that was so nice (I ate this practically every day I was there!).
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