STEWING: SLOW COOKING IN A DEEP, LIDDED POT OF LIQUID., IT CAN BE USED TO SIMMER STEWS, GOULASH, FRICASSEE, FISH, FRUIT OR VEGETABLE WITH THE ADDITION OF BUTTER OR OIL AND STOCK. , IN THE OVEN, STEWING CAN BE USED TO RETAIN TASTE AND NATURAL JUICE, , CASSEROLING: IT REQUIRES TH USED OF THE NATURAL FOOD JUICES WITH NO ADDED LIQUIDS., TENDER AND DELICATE POULTRY OR LEAN GAME ARE IDEAL., YOU CAN COOK WITH A LITTLE FAT, WITHOUT A LID AND IN THE OVEN., , GLAZING: IS SLOW COOKING WHERE WATER EVAPORATES OR IS REABSORBED INTO THE FOOD., YOU CAN GLAZE DIFFERENT VEGETABLES BY BLANCHING OR STEAMING UNTIL THEY FORM A GLAZE., YOU CAN BROWN THE MEAT BY ADDING WIN OR STOCK TO GLAZE., , BRAISING: ROASTING FOOD IN A LITTLE CONCENTRATED LIQUID, SUCH AS A MARINADE OR ITS JUICES., THIS TYPE OF COOKING IS LONG AND SLOW ON A GENTLE HEAT WITH A LID ON., THE RESULT IS TENDER AND TASTY RED MEATS, POULTRY OR FISH, BRAISED WITH VEGETABLES IN WINE OR MARINADES., ,

MIXED COOKING

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