How long does it take to stew pork: in a frying pan in pieces, in a saucepan, in a slow cooker, in the oven

How to properly stew meat in a frying pan

Stewing meat, like any other business, has its own nuances. To get a tender and healthy dish, consider the following:

Extinguishing time

How long to simmer meat in a frying pan? Depending on the type of meat, the stewing process takes from 30 minutes. up to one and a half hours. The older and tougher it is, the longer it will take to cook.

The main thing is not to overcook the product, otherwise you will get not pieces, but a meat mess. In addition, overcooked meat turns out tasteless.

Extinguishing liquids

Meat can be stewed in water (in its own juice) or with the addition of sauce - tomato, soy, sour cream, etc., flavoring the dish with Caucasian spices, Provençal herbs or other seasonings.

Meat for stewing

It is better to stew the thigh part, shoulder blades and neck: it is good if the meat is semi-tough. First, we wash it, removing films, fat and bones.

Be sure to dry the washed meat with paper towels so that the water does not come into contact with the fat during frying.

Braising meat

First, fry the meat pieces in hot oil: frying gives a crust that protects against loss of juices. We also fry the vegetables for stewing. Then fill everything with water or sauce, reduce the heat to low and simmer under the lid until tender, stirring the contents of the pan regularly.

It is better to stew the meat in a deep cast-iron frying pan or a regular one, which has a non-stick coating and, if possible, a thick bottom.

Important: when stewing, the lid must fit tightly to the vessel, otherwise steam will escape and the meat will turn out tough and dry.

Baking

Baking is one of the oldest culinary technologies. We are talking about heat treatment of food over fire, in a stove or oven. The peculiarity of the process is that all sides of the dish are exposed to the same temperature. One of the oldest varieties of this method is baking in ash.

Despite the abundance of cooking technologies, baking is very relevant these days. This processing method is suitable not only for picnics, but is often used at home: using an oven or microwave.

Types of baking

Grilling

Grilling is open baking. Meat or vegetables, strung on skewers, are located at some distance from the heat source (electric coil or coals).

The baking temperature during grilling is 300-350 degrees, which significantly reduces the cooking process. In addition, the crust formed during this cooking method is not considered harmful, unlike the one that forms when frying in oil.

However, if you have diseases such as gastritis, gastric ulcer, pancreatitis, cholecystitis, then it is better to refuse even such a crust and eat only boiled or stewed dishes.

Closed roasting

For closed baking, use foil, parchment, special baking sleeves, or simply cook the dish in the oven under a lid.

The baking temperature is lower than during the grilling process, and after the crust has formed, it is recommended to reduce the temperature, otherwise the crust will burn, and the dish itself will acquire an unpleasant taste and smell. But, if you choose a temperature that is too low, the cooking process will take too long and as a result the dish will be dry.

Gratinating

The gratination process can be called short baking. This method of culinary processing means that you place the almost finished product in the oven for some time to elevate the dish with a beautiful golden and appetizing crust.

How to deliciously stew meat in milk sauce

Components

0.8 kg pork meat;
A glass of milk;
A tablespoon of flour;
A tablespoon of soy sauce;

Large onion head;
A little salt, pepper and vegetable oil;
Favorite seasonings.

How to stew meat in a frying pan: recipe

Before you start stewing, remember an important rule: for uniform frying you need equal pieces, and for stewing you need low heat, since the meat should not boil too much, it needs to simmer. Otherwise it will turn out tough.

So, let's move on to the recipe...

Wash, dry and cut the pork into small equal pieces. Salt, roll in a mixture of flour and seasonings and fry in a heated frying pan with oil until a crust forms.
Separately, fry the chopped onion in oil until it turns golden.
Prepare the filling by mixing milk with soy sauce, pepper and salt.
Place the fried onions in the frying pan with the meat, pour milk sauce over everything and simmer over low heat for 1 hour, not forgetting about the tight-fitting lid.

The end result is the most tender meat with a wonderful aroma and taste, which will appeal to everyone who tries it: this recipe is good for both a weekday diet and a holiday menu.

Braised pork in its own juices

Components

Pork meat – 0.5 kg;
Black peppercorns – 7 pcs.;
Garlic cloves – 4 pcs.;
Allspice peas – 3 pcs.;

Bay leaf;
Carrot – 1 pc.;
Bulb;
A little salt and pepper;
Water.

How to stew meat in a frying pan with water

If you choose among the types of meat that are most suitable for stewing, do not hesitate to choose pork: it is juicy and soft on its own, and even more so when stewed. Pork prepared according to this recipe will not make even the pickiest eaters go crazy!

Cut the washed and dried meat into cubes across the grain, rub with pepper and fry in a dry frying pan for several minutes, turning the pieces over. Then add water so that it covers the meat by no more than 2 mm, and reduce the heat.
Add crushed garlic, close the container tightly and simmer for 30 minutes.
Chop the onion, put it in a frying pan with the pork and cook for 5 minutes, after which add peppercorns, grated carrots, a little salt and bay leaves. Stir the contents of the pan and continue to simmer for another 10 minutes.
Turn off the stove and leave the pan on the burner for a quarter of an hour.

Serve the hot dish with buckwheat porridge, mashed potatoes, rice, boiled or stewed vegetables. And if you are afraid of gaining weight, eat stewed pork with fresh vegetable salads.

Spicy beef stew with potatoes

Components

Beef pulp – 300 g;
Adjika - 20 ml;
Potatoes – 6 pcs.;
Carrot – 1 pc.;
Onion head;

Small sweet pepper – 1 pc.;
Allspice powder;
A little salt and oil;
A little greenery for sprinkling.

How to stew meat in a frying pan with adjika

For those who like spicy meat, we suggest preparing beef stew with the addition of adjika and peppers: male eaters will definitely like it. To stew a healthy and satisfying dish with pepper, we’ll use this recipe:

Peel the vegetables and rinse with running water. Cut the onion into half rings, the pepper into strips, potatoes and carrots into medium cubes.
We wash the beef, remove the films, dry it and cut into equal medium pieces. After salting, fry them in a greased frying pan to form a crust.
Place chopped onions and sweet peppers in a frying pan, mix, add salt and fry for 3 minutes.
After adding adjika and carrots, pour in water, close and simmer over low heat for 20 minutes.
Place the potatoes in a frying pan, add water and simmer under the lid until the potatoes and beef are cooked, which takes 40-60 minutes.

Sprinkle the finished beef with chopped herbs and serve the aromatic and tasty dish with juicy pieces of meat to the table.

So, you have learned how to stew meat in a frying pan using the example of beef and pork. In the same way, you can stew other meat products: rabbit, poultry, lamb, horse meat, game and even offal.

How to stew meat correctly?

Anyone can cook stew with gravy, even without proper experience and culinary skills. A little free time, having the right recipe and following simple and accessible recommendations will help you achieve the desired result.

The dish will be tastier if the sliced meat is browned first.
Any of the recipes can be supplemented with other vegetables, herbs and spices to suit your taste.
Meat can be stewed in a frying pan, in a cauldron, saucepan or saucepan on the stove, in a pan in the oven or in a slow cooker. It is preferable to use dishes with a thick bottom.

Pork stew with vegetables

From the recipe below you will learn how to stew meat in a frying pan. The dish will be a great addition to a potato side dish, pasta or porridge. From the specified amount of products you will get 4 servings of food, the preparation of which in total will take no more than an hour. For a rich taste, it is better to pre-marinate the pork for an hour and a half.

pork – 800 g;
carrots and onions – 2 pcs.;
bell pepper – 1 pc.;
celery stalks – 2-3 pcs.;
vegetable oil – 4 tbsp. spoons;
salt, pepper, spices.

Place the prepared meat in a frying pan with oil and fry until golden brown.
Add carrots and onions, fry for 5 minutes.
Pour in a little water and simmer the contents until the meat is cooked.
Add pepper and celery.
In 10 minutes, the pork stewed with vegetables in a frying pan will be ready.

Several ways to extinguish

Poaching is stewing in a minimal amount of liquid or in its own juices. Most often, soft meat, fish, juicy fruits and watery vegetables are stewed in this way. Vegetables are simmered for 15-20 minutes, and sorrel and spinach - no more than 10 minutes.

Simmering is slow heating without fat for several hours, as a result of which products acquire a special taste and amazingly delicate texture. Food prepared this way is incredibly flavorful and requires no seasoning. An oven, a slow cooker and a convection oven are quite suitable for simmering.

Confit is a slow stew at low temperature in a lot of oil. This French method of cooking meat and poultry gives them juiciness, a pleasant aroma and makes them slightly salty, as if smoked.

All the subtleties and secrets of how to stew meat in a frying pan + 3 amazingly delicious recipes

Hello my wonderful cooks! I think you will agree that an innumerable number of delicious dishes can be prepared from meat. But perhaps the stew remains one of the most popular. The dishes are very appetizing and tasty. Therefore, I will tell you how to stew meat in a frying pan and share original recipes.

General rules

I think you know that stewed food is much healthier than fried food. This is not surprising, because it retains most of the microelements and B vitamins necessary for health. To make it soft, adhere to the following principles:

Choose the right product. Expensive meat such as tenderloin, entrecote, thick or thin edge, the inner muscle of the hind leg does not need to be stewed. These parts are very soft and are intended for frying. It is better to choose the flesh of the shoulder or brisket or the outer thigh muscle. By the way, this meat is cheaper. I prefer the flesh of the brisket, because it is best stewed. Both fresh and frozen meat will do.
Hit well . The muscle fibers will soften and become much more tender.
Pre-marinate : this will cook it faster. The simplest option is to pour red wine over the product and leave to marinate for 4-5 hours. For pork marinade recipes, see this article. I also have recipes for marinating beef.
Add onions. Always stew meat in onions. This is the secret of the softness of the product. This way the meat will not lose a huge amount of juice and the dish will be tender and juicy.

What is stewing?

We will try to understand in this article how to stew dishes correctly, what kind of dishes to use, what is the essence, and what is the difference from other types of cooking. In home cooking, stews are quite common; learning the basics of stewing foods will give you a variety of dishes on the table, and joy for your loved ones. Stewing is a special type of cooking, something between fried and boiled food. Therefore, this process took all the best from both the first and the second. As always, before we move on to cooking recipes, we will need to decide on the dishes.

What kind of cookware should I choose for stewing?

For stewing, choose dishes with high sides and thick walls, frying pans, pots, cauldrons and clay pots. But the thickness of the walls will not be the decisive factor. The stew itself is carried out both on the stove and in the oven, and for the latter it is better to use pots, cauldrons, and other thick-walled utensils. In addition, you need to take into account the volume of all the products that make up this dish and, based on this, select the volume of the dishes.

What products are stewed dishes made from?

Since stewing is a separate method of cooking. Therefore, there are a number of products that are most often subjected to this stewing process. In home culinary practice, these are vegetables, meat and fish, and all this is stewed with or in sauce. Vegetables are added for taste (carrots, onions, herbs) or prepared as a dish (potatoes, zucchini, etc.), such a dish is called stew. Stew is prepared from vegetables with meat, fish, and mushrooms. The ingredients are pre-fried.

How much time to cook

Essentially, stewing meat is carried out in two stages: frying it and boiling it. It is during frying that the fibers are “sealed” and it retains its juiciness. And at the second stage, the fried product is filled with a sufficient amount of liquid and undergoes further heat treatment.

Cooking time largely depends on the thickness of the pieces and the age of the animal (the older, the longer). Also, how long to stew the meat is influenced by its preliminary preparation. If the pork is cut into small pieces (1 cm thick), it must first be fried. Frying time over medium heat is 5 minutes. After adding spices and water or sauce, simmer the pork for another 20-30 minutes over low heat. And then salt the dish, mix and simmer for another 5 minutes.

But larger pieces take a little longer to cook. Veal and pork are stewed for approximately 45-50 minutes, and beef - an hour and a half. When cooking this way, the pan should be covered with a lid and the heat should be set to low.

In general, I advise you to try a piece just before finishing cooking. If it's soft and chewy, it's time to turn it off.

What else happens while the product is stewing?

True, the ingredients of the dish lose some useful substances during such heat treatment. For example, vitamins. These substances beneficial to the body rarely withstand high temperatures (even if 70-80°). This means that the vitamin content in processed foods will be less than in raw ones.

This happens with almost all vegetables. Almost all of them do not contain proteins and fats; their composition is mainly rich in carbohydrates and vitamins. When the dish is ready, only carbohydrates and fiber remain.

As for meat products, things are better with them. The product, on the contrary, is saturated with useful substances and becomes more nutritious than in its raw form. This applies primarily to proteins that are difficult to digest. After processing, they are absorbed almost completely. During stewing, transformations in the fibrous structure of the substance occur in the meat, and the product becomes soft.

Heat treatment of products helps to destroy parasites and harmful bacteria that could be in the raw ingredient. This means you can avoid intestinal infection with parasites.

And yet, despite the shortcomings of this method of cooking, world cuisine has hundreds of recipes for dishes prepared by stewing foods. Unique combinations of ingredients are perhaps found exclusively in stewed delicacies.

Recipes

I have prepared amazing cooking options for you with photos and videos. I am sure that at least one of them will become a crowning feature on your table. Be sure to write down in the comments which dish you liked best. Or maybe you have your own signature dish? Share the secret of its preparation

ARTICLES ON THE TOPIC:

With tomato sauce

For this delicacy, prepare the following products:

0.5 kilos of meat;
onion head;
1 tbsp. flour;
3 tbsp. tomato paste;
5-6 black peppercorns;
2 bay leaves;
2-3 tbsp. vegetable oil;
2 glasses of water or meat broth;
2 tsp salt.

Place the chopped onion in a frying pan with heated vegetable oil. Fry over medium heat for about 5 minutes. Don't forget to stir constantly.

Place the meat, cut into pieces, on the onion. Fry for about 5 minutes until the pieces lighten in color. This means the meat is sealed. Then add salt, pepper and flour. Gently stir the contents of the pan and fry for 2-3 minutes (the heat should still be medium).

Then add tomato paste and bay leaves with water or broth. Cover the vessel with a lid, reduce the heat to low and simmer for about half an hour.

Serve the stew with potatoes, pickles or fresh vegetables. And be sure to chop the food with herbs before serving. It will turn out very tasty!

And be sure to try frying pork with sour cream. It turns out very gentle and simple. See the detailed recipe here.

Pieces with vegetables

List of required ingredients:

400 grams of meat;
1-2 pcs. onions;
water (1 l);
vegetable oil;
2 tsp sweet paprika;
2 potatoes;
half a large bell pepper.

The preparation of this dish begins with frying the onions. Therefore, we peel the onion and cut it into half rings. Then we send it to fry. To avoid “crying” from onions, moisten your knife with water. This way, the burning aroma will not get into your eyes.

Cut the meat into small pieces (the size of a large walnut). Once the onions begin to brown, place the pork on top. But don't touch her yet. The fire should be medium or slightly above average. As soon as the meat turns white, mix it with the onion.

Once fried on all sides, transfer the pork and onions to a saucepan. Set the heat to medium. Pour some of the water into the saucepan and the rest into the frying pan. After all, the delicious juices released during frying remain in the pan. Slightly heat a frying pan with water, stir until it boils. And then pour into a saucepan.

Once the saucepan is heated, reduce the heat to low. Moreover, do not close the container tightly with a lid, but just cover it. It is important that a little liquid evaporates during cooking - then the sauce will be concentrated. Then add paprika and cook for another 10 minutes.

Now take on the potatoes: peel and cut each potato into 4 large wedges. The potatoes will boil and give extra thickness to the sauce. Coarsely chop half a large bell pepper and place in a saucepan. We wait another 20 minutes and turn it off.

Beef with aromatic sauce

Have you ever eaten sweetish beef? If not, it can be fixed. To prepare it, stock up on:

700 grams of meat;
500 g prunes;
vegetable oil;
a glass of orange juice;
50 ml wine vinegar;
2 cups meat broth;
50 grams of wheat flour;
50 grams of tomato paste;
1 tbsp. Sahara;
salt + black peppercorns;
half a small lemon.

Beat the pieces of beef well and fry in hot vegetable oil. Then transfer the meat to a saucepan and pour in half a glass of broth. Simmer the food over low heat for approximately 10 minutes.

Without wasting time, start preparing the sauce. Mix wine vinegar and sugar, bring the mixture to a boil. Then pour in the juice and the remaining broth. In principle, you can cook with water, but believe me, it will taste better with broth

Once the sauce comes to a boil, remove the pan from the heat. Pour the sauce into a saucepan with beef, add flour and tomato paste. And mix well. Cover the container with a lid and simmer the dish for about half an hour over low heat. Next, add the pitted and quartered prunes, pepper and sliced lemon wedges. Don't forget to add salt. And continue to simmer the food until done.

The amazing aroma exuded by this dish is magnetic. Your family will simply “stick” to the kitchen. They won’t even leave the stove for a minute, for fear of missing a meal. Read more recipes for frying beef in this article.

Varieties of stewing

We’ll talk about how to cook stews as if you’ve been doing just that all your life a little later, but now we’ll talk about the classification of stewing methods. “For mercy, why complicate everything?” - the skeptic will ask, and will be immediately put to shame: firstly, the subtypes of stewing differ quite greatly from each other, and secondly, only by knowing their differences can you prepare the perfect dish. So,

Classic stew

This is exactly what first comes to mind when we talk about stewing in general. Meat, fish or vegetables are cut into pieces a little smaller or a little larger, if desired, first fried, then add liquid - water, broth, or even cream, bring to a boil, reduce the heat, cover with a lid and simmer until soft, occasionally looking under the lid to mix the contents and make sure that everything is in order and nothing is burnt.

Bruising

In fact, this is a completely separate way of preparing dishes; in English they even distinguish between stewing and braising - actually stewing and braising, but in our country not everyone has heard such a word. When you enter the word “cutting” into a search engine, you won’t find a consensus on what it is, but it’s actually quite simple. Unlike stewing, when stewing, the product (usually meat, but options are possible), firstly, is cooked entirely, and if it is cut, it is in very large pieces, and secondly, the cooking itself usually takes place in a closed heavy vessel - a pot, a roasting pan and the like.

Additional liquid is not always added - often the one contained in the product itself is enough, so it stews in its own juice. Let's say, if you cook a piece of pork neck in a closed roasting pan in the oven (my mom does this mind-blowingly), it's technically brining. Also, the method of cooking is used to prepare, for example, Burgundy beef or Burgundy rooster in wine.

Allowance

I wrote above that stewed dishes are usually served directly in sauce, but this rule does not work with poached dishes, which is why poaching is often called a type of cooking. And yet, from the point of view of culinary classification, this is precisely stewing: the product is filled with liquid, but not to the top, so that its lower part is boiled, and the upper part is steamed. Poaching is a great way to cook fish (whole or filleted) quickly poached in a light broth, wine or just water, but you can cook vegetables the same way. This story also works with meat, although in this case it will take more time.

Braising in oil

We are used to the fact that if something is cooked in oil, we are always talking about frying. But at a low temperature (below the boiling point of water), oil behaves like any other liquid, which means it is quite possible to stew in it. So, for example, finely chopped onions and vegetables in general are stewed in oil, which will later become part of a more serious dish - they are simmered slowly, stirring and not allowing the color to change.

Another method, which can also be attributed to stewing in oil, is called “confit”, and it was originally invented to ensure that dishes prepared this way would last longer. Nowadays, using the confit method, you can prepare both classics - duck legs in duck fat, and more modern dishes - for example, Heston Blumenthal prepares salmon fillet using this method, heating it in olive oil, the temperature of which is maintained at a certain level.

Pseudo-fry

Unlike the methods listed above, this one is rather a mistake that spoils the intended dish, but everyone has encountered it. You're about to fry some pieces of chicken, a chop, or something else, you put the frying pan on the fire, add oil, put the meat in it, and then something goes wrong: your meat releases so much juice that it fills the entire frying pan, and fry it as a result, it really doesn’t work out. Such unsuccessful frying is actually nothing more than stewing in its own juices.

To avoid this, you need, firstly, to let the pan and oil heat up properly - in this case, they will not cool down so much when you put cold meat in them - and secondly, do not overload the pan: fry in several stages, placing the meat in a frying pan in one layer so that the pieces do not touch each other, and the liquid will quickly evaporate, without leading to unplanned stewing.

How to make it tastier

Never pierce the pieces of meat being fried with a fork or knife. Because of this, they will lose their juiciness. I recommend turning large pieces over with two spoons.

To turn the broth into gravy, you need to melt 20 grams of butter in a frying pan. And then add 1 tbsp of flour here. Once you mix these ingredients together, it will form something like a yellow buttery ball. This will serve as a thickener for the sauce. After simmering the meat and vegetables for 20 minutes, add the thickener to the saucepan. Flour will give the necessary density to the dish, and butter will give it a richer taste.

Other cooking methods

There are other cooking methods - less healthy, but no less popular:

Cooking. During cooking, a lot of vitamins and microelements are lost. All these substances pass into water, so vegetable soups are very healthy.

Frying. When exposed to high temperatures, nutrients in foods are destroyed and free radicals are formed. They lead to cell destruction and premature aging of the body. In addition, a significant portion of vitamins is lost, and burnt or overcooked food contains carcinogens.

Smoking. This method of cooking food causes loss of nutrients due to thermal effects and the interaction of smoke components with proteins.

Microwave cooking. Under the influence of microwave radiation, most of the beneficial substances are preserved, but at the same time free radicals can form in the product. In addition, if the diet is not chosen correctly, severe dehydration of food can occur.

Canning. The changes in nutrient content that occur during canning depend on the temperature and composition of the canned food.

Recipe for braised pork in a frying pan

Do you prefer simple dishes that do not require special culinary knowledge or complex techniques? Then be sure to save the recipe for stewed pork in a frying pan in your cookbook. You can prepare this dish with vegetables, mushrooms, and cereals. Using various spices or dried fruits, it is easy to add a spicy flavor accent and a pleasant aftertaste. At the same time, you will not spend much time on preparation. The cooking process is also not labor-intensive.

Pork stewed in a frying pan

A full dinner, a hearty lunch, will be meat stewed in a frying pan. We suggest you study the basic recipe first. It is simple and easy even for a bachelor or teenager. Therefore, it will not create hassle when repeating. The list of ingredients only shows onions and carrots. If desired, add some bell pepper or prunes.

You will need:

0.5-0.7 kg. pork shoulder;
2 onions;
1 carrot;
0.5 tsp. cumin;
0.5 tsp. ground black pepper;
1/3 tsp. coriander;
1/3 tsp. thyme;
4-5 pcs. bay leaves;
Sunflower oil, salt.

Pork stewed in a frying pan

How to cook:

Rinse the pulp of the shoulder blade and pat dry with a paper towel.
Cut into portions of approximately 3x5 cm to quickly simmer the meat in a frying pan. The recipe can also be prepared with larger or smaller pieces of pulp.
Heat up the frying pan, pour 2-3 tbsp. l. sunflower oil.
Peel the onions and carrots.
Place pieces of meat on a hot surface. Fry over medium heat for 2-3 minutes on both sides.
While the meat is fried, chop the onion into half rings and grate the carrots.
Season the meat with spices. If you are cooking for children, the amount or some types of spices can be changed or ignored.
Add onions and carrots, stir. Cover with a lid and simmer over low heat for 15-20 minutes.
Add salt before turning off. Serve hot.

Pork stewed in wine in a frying pan

Do you want to impress your loved one with your culinary skills? Then be sure to cook the stew in a frying pan. Prepare the recipe with photos using good wine. Both white and red wine work well for this dish.

When choosing, the quality of the product matters more. A counterfeit drink can simply ruin the dish. A good wine will give a wonderful aroma with a grape aftertaste. The alcohol will evaporate during the simmering process. Combining with the smell of meat, it will create a pleasant flavor accent and an incredibly appetizing aroma during the cooking process.

You will need:

1 kg. pork shoulder;
300 ml. dry wine;
5 tbsp. l. olive (sunflower) oil;
2 onions;
Pepper, salt, bay leaf to taste.

Pork stewed in wine in a frying pan

How to cook:

Before stewing meat in a frying pan, recipe with photo, start by preparing it. Rinse and blot away excess moisture.
Cut the shoulder blade into medium-sized portions of the same or arbitrary shape.
Peel the onion and rinse.
Heat a frying pan with oil.
Place pieces of meat on a hot surface.
Fry on several sides over high heat.
Chop the onion into rings or half rings.
Remove the browned meat to a bowl.
Sauté the onions in the oil and juice left over from frying the meat. If there is not enough oil left, add 1-2 tbsp. l.
After 5 minutes of frying the onions, add wine.
Reduce the liquid a little over high heat to concentrate the juices and simmer the meat in the pan. Recipe
Contains a minimal set of spices. Standard types can be supplemented with cumin, prunes, barberry or other herbs.
Add spices, turn the heat down.
Place the meat back into the pan and mix with the ingredients.
Cover with a lid and simmer the dish for 50 minutes.

Advantages and disadvantages of the extinguishing process

Nutritionists consider stewing to be one of the healthiest methods of cooking, especially compared to frying. For chronic diseases of the gastrointestinal tract, it is recommended to eat stewed or boiled foods. During the stewing process, which was carried out at a temperature just below the boiling point, more vitamins and microelements are retained in vegetables, meat, and fish than during cooking. The fibers and tissues of meat and fish softened in this way are better absorbed. This method of heat treatment allows you to preserve the integral structure of vegetables, while during intensive cooking they become soft. Some foods, such as prunes, develop additional nutritional properties during stewing. Beneficial enzymes are released in the fruits, their pulp becomes sweeter and more pleasant to taste.

It is impossible not to mention the disadvantages of the extinguishing process. If you constantly eat boiled or stewed foods, then due to a lack of fresh plant fibers and fiber in your diet, your peristalsis and intestinal segmentation will worsen, and dysbiosis may develop. And, even with the most gentle and short-term stewing, the presence of vitamins C and B in thermally processed vegetables and fruits is reduced compared to fresh ones.

Video recipe. Cooking sour cabbage https://www.youtube.com/embed/FQapUB9qIg8

Pork with a citrus aftertaste

You won't find a better dish for the New Year holidays! Spicy meat, refreshing aromas and a pleasant sweet and sour sauce will not leave anyone indifferent. Follow simple recommendations and you will learn how to cook amazing stewed meat in a frying pan. The recipe is much easier to repeat in practice than it might seem.

You will need:

1.5 kg. pork pulp;
2 onions;
1 orange;
1 stalk of celery;
450 ml. broth;
5-6 cloves of garlic;
0.5 tsp. paprika;
1.5 tsp. salt;
0.5 tsp. ground pepper;
Rosemary, cardamom, ground cloves, bay leaf to taste;
2 tbsp. l. sunflower oil;

Pork with a citrus aftertaste

How to cook:

Rinse the pork, pat dry with a napkin, and cut into large portions.
Combine ground spices and salt in a bowl.
Rub the pieces of meat with the spice mixture.
Heat a frying pan with sunflower oil in which you will later stew the meat. The recipe cooks faster in a frying pan than in a saucepan.
Place the pieces on a hot surface. Fry on all sides over high heat until crusty.
Peel the vegetables and rinse.
Chop the onion and celery into large cubes.
Cut the garlic into slices or rings.
Cut the orange into rings (so that you get about 3-4 rings).
Remove browned meat to a bowl.
Place prepared vegetables (except garlic) on the surface where the meat was fried.
Fry over medium heat for literally 2-3 minutes, add the spices that you used for the stew in the pan. A recipe with a photo allows you to experiment with flavors. You can also add other herbs or lemon.
Place the pieces of fried meat back into the pan with the vegetables.
Pour the broth into the container, sprinkle the meat with garlic cloves.
Cover with a lid and simmer over low heat for about an hour.

Pork stewed in its own juices

If you choose lean meat for cooking, you will get a completely low-calorie dish. But if you want to cook deliciously and without regard to calories, use neck. This will be an incomparable treat for both a family meal and a dinner party. Prepare a lot of onions to stew the meat in a frying pan. The recipe with photos is easy to prepare, since there are not many techniques used.

You will need:

1 kg. pork neck;
4-5 onions;
4-5 bay leaves;
1-1.5 tsp. salt (or to taste);
0.5 tsp. ground black pepper;
0.5 tsp. paprika;
0.5 tsp. ground nutmeg.

Pork stewed in its own juices

How to cook:

Wash the neck, blot the moisture with a napkin.
Cut the meat into large square pieces.
In a small bowl, mix dry spices and salt.
Sprinkle the spices over the meat, using your hands so that the pieces are saturated with them on all sides.
Peel the onion, rinse and cut into half rings.
To stew meat in a frying pan, cook the recipe in a container with thick walls. Cast iron cookware works well.
Heat a frying pan with 2-3 tbsp. l. sunflower oil.
Place pieces of meat into hot oil. Place a layer of onions on top.
Cover the pan with a lid and simmer the meat over low heat for about 2 hours.
If you have a divider or cast iron pancake, use it. This stand will help distribute heat evenly and minimize the likelihood of burning.
There is no need to turn the meat during the stewing process.

Methods for stewing fish

Stewed cod, pike, herring, tuna, hake and carp are especially tasty. The cut and cleaned fish is cut into medium pieces, rubbed with salt, rolled in breadcrumbs, and then fried. By the way, small fish can be stewed whole. Next, the fish is laid out in a cauldron, cast iron or stewpan in layers, combining with different products. To cook fish, they also use casserole - an ideal stewing vessel made of glass, ceramics or porcelain. Fish cooked in the oven in pots turns out to be very tender and aromatic.

Stewing fish with vegetables is a classic recipe for preparing seafood delicacies, which are combined with potatoes, eggplants, sweet peppers, tomatoes, onions, garlic and carrots. In some recipes you can even find sauerkraut with pickles. The taste of fish can be emphasized with olives, mushrooms, fruits, lemon juice, mustard and aromatic spices. The fish is poured with broth, wine, beer, milk, sour cream or cream, and the stewing time is 1-2 hours, depending on the variety. Saury, flounder and cod go well with mayonnaise. Unfortunately, many housewives complain that during the stewing process the fish falls into pieces. There are several secrets to avoid this: before cooking, the fish is soaked for half an hour in salt water, which makes its fibers more dense. Pre-frying also helps keep the delicate product intact.

The main advantage of stews is the ability to combine a variety of products without fear of spoiling them. For this reason, stewed vegetables with meat and fish are considered budget options for homemade lunches and dinners; their composition depends on what is in the refrigerator today. Inexpensive and high-quality food is always relevant!