Simmer down

  • Share this story
Simmer down

What’s the difference between braising, stewing, casseroling, slow-cooking and pot-roasting?

These all describe cooking food at low temperatures for hours, resulting in intensified flavour and tender meat – great for inexpensive, sometimes tougher cuts.

Braising meat involves a similar technique to casseroles, only the meat and vegetables are first seared in larger pieces and the amount of liquid used is less.
Try: Beer-braised lamb shank and rosemary veloute

Casseroles such as ragout and cassoulet originate from the age-old method of stewing meat slowly in an oven and serving it in its earthenware cooking dish.
Try: Chicken-and-olive casserole

Pot roasts are large roast size cuts of meat, most often beef, with root veg and a little liquid – with heat applied to the bottom of the vessel.
Try: Pot-roasted beef neck

Slow-roasting meat in the oven, covered and without liquid, is an excellent technique for bigger, tougher cuts – constant, controlled heat has a fall-off -the-bone result.
Try: Slow-roasted brisket

Stewing involves simmering pieces of meat and vegetables by applying heat to the bottom of the cooking vessel – usually on the stovetop.
Try: Chunky winter vegetable stew with burnt sage butter

Discover more slow cooked, roasts and stew recipes here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

Social Media

You might be interested in...

Comments