Page 76 - Food And Human

Form One

(iv) Stewing is a versatile cooking method one can use for a wide range of
ingredients, including a variety of vegetables. It allows for the combination
of different fl avours and textures in one pot.
(v) Once the ingredients are added to the pot and brought to a simmer, stewing
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requires minimal hands-on time. This makes it a convenient cooking
method, especially for busy cooks.

(vi) Stewing is ideal for cooking in large batches, making it suitable for feeding
a crowd.

(vii) Stews can be easily frozen and reheated, making them a convenient option
for making ahead meals.

(viii) Stewing reduces food waste since it is an excellent way to use up leftover
vegetables and meats.

Disadvantages of stewing food

While stewing food offers many advantages, it also has some disadvantages that
should be considered:
(i) This method is time-consuming, stewing is a slow-cooking method, and,
depending on the ingredients, it can take a signifi cant amount of time to
achieve the desired tenderness and fl avour.

(ii) The long cooking time can make the food soft or mushy. Delicate vegetables
may lose their crisp texture and vibrant colours when stewed for an extended
period.

(iii) Although stewing retains more nutrients than is the case with other cooking
methods water-soluble vitamins and minerals can still leach into the
cooking liquid. If the liquid is discarded or not consumed with the stew,
some nutrients may be lost.
(iv) If not carefully monitored, stewing can lead to overcooking, resulting in
a loss of fl avour and texture. Vegetables can become mushy and lose their
nutritional value.

(v) Once the ingredients are combined in the stew, it can be challenging to
adjust the seasoning without overcooking the food. It is essential to season
the stew correctly from the beginning.

(vi) Stewing may not be suitable for certain ingredients that require high heat or
quick cooking to retain their best qualities; for example, some leafy green
vegetables may not cook well in a stew.

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