What are the benefits of stewing on the hob over cooking in the oven?
When slow-cooking something like shin of beef in a gravy, what is the difference between cooking it on the hob and cooking in the oven?
I tend to use the oven for slow-cooking but a lot of recipes tell you to stew on the hob. Is there any particular reason for this?
Thanks
Best Answer
The most obvious thing is it keeps your oven free; a range has only one oven, but four or so burners. Its also often easier to check on it, add ingredients, etc. stove-stop. Stove-top also lets you quickly turn up or down the heat. Stirring is easy stove-top, more annoying in the oven.
For what you're doing, the biggest difference is going to be where the heat comes from. Stovetop, of course, comes almost entirely from the bottom of the pot, the lid for example can remain fairly cool, meaning moisture evaporating can condense on it, and drip back in. In the oven, the heat surrounds the pot, so the lid will be just as hot—or hotter, even—than the base of the pot.
To take a recipe designed for stovetop, you'd perform all the browning steps stovetop (of course). Maybe add a little more liquid. Then bring it to a simmer stovetop, and finally transfer to the oven.
Putting a piece of aluminum foil over the pot (under the lid) can help keep moisture in.
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Is it best to cook stew on the hob or oven?
Generally speaking, stews are cooked on the hob when the liquid element requires a reasonable amount of reduction. Casseroles (stews done in the oven) are generally covered for the majority of the cooking time, occasionally being uncovered near the end to thicken up a little.Is it better to slow cook in the oven or on the stove?
"In contrast, stovetop cooking does take a little more effort when making the dish, but it's typically a faster process when compared to foods you would slow cook in the oven. This method is good for chili, soups and stews," she says.What are the advantages of stewing?
What Are the Benefits of Stewing Food?- The meat juices are retained as part of the stew.
- Correct slow cooking results in very little evaporation.
- It is economic on fuel.
- Nutrients are conserved.
- Tough foods are tenderized.
- Economical in labor because foods can be bulk cooked.
What are the advantages of stewing and why is it suitable for cooking tough cuts of meat?
Advantages of Stewing Cheap cuts of meat which are tough or under ripe, fruits and vegetables can be prepared by this method, as the slow moist method of cooking softens fibres thus making the food tender. Meat and vegetable may be cooked and served together, making an appetizing dish.Huge Mistakes Everyone Makes When Cooking Beef Stew
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