Before putting on his apron, let's take a little break etymology: do you know where the word stew comes from? In old French, it meant simply "revive the taste". This rather vague definition suits him quite well because the stew designates many dishes such as civet, navarin, osso-bucco, coq au vin or even marengo veal. The only constant for all his preparations: the meat will simmer hours. We then choose firm and gelatinous pieces that will soften and release their juice. But in this jungle of dishes Two techniques are simmering: white stews and brown stews.
We also call them fricassees, we use this technique for meat in pieces like rabbit, chicken, veal. We are tightening our pieces of meat quickly with sweet butter. Be careful, we grab it, but we do not color it. A white aromatic garnish (onion, leek, celery) is added and sweated. Why white stew? You will understand: at this stage sprinkle with flour and gently mix what will give a sauce of white color. This action in the precise vocabulary of cook is called "singer". We wet with broth, white wine (if we want) and seasoned. Let it simmer under cover either on low heat or in the oven at 180 °. Once the stew is cooked, remove the meat of dish to make our sauce. There is nothing simpler: cream it and reduce it until it is creamy.
Last but not least: choose the dish presentation! Once the pearl is found, we have our meat in, the sauce over, and according to the recipes, the accompaniments.
advice : in support, we will promote vegetables who stand well in cooking such as firm potatoes, carrots, Jerusalem artichokes and mushrooms. We can make a white red by removing the meat before singer.
Stews to brown
Stews to brown consist of all dishes sauteed in sauce such as navarin lamb or stew. The cooking mode is close to braising, so to succeed its stew, the pieces of meat must be of equal size. We also prepare an aromatic garnish (onions, carrots) and a bouquet garni. Browning the meat in oil and add the aromatic filling that is sweated. Wet with alcohol, let halve on high heat before adding a brown background height. It's time for the bouquet to make the big dive. Then, put in the oven at 180 °. For the sauce, it is essentially the same technique as for the white stew, the cream less: it is reduced to high heat until a thick consistency.
advice : if our sauce seems too liquid, it can be tied with cornflour. The garnish (potato) is added at the end of cooking. Spend your sauces in Chinese to get a smooth texture.