The changes that occur in stewing are similar in character to those that occur during boiling, although they occur at a slower rate.
*Stewing causes the breakdown of connective tissue fiber. This becomes gelatinous and allows the fibers to fall apart and become digestible.
*Unlike with boiling, the protein in food is coagulated without becoming tough. Stewing is, therefore, a particular suitable method for cooking tough meat.
*Stewing as a slow cooking method, results in considerable matter loss.
*The stewing process generates some substances harmful to bacterial growth and affects the quality of the material of the final product.
*If the stew is left to cook for too long a period the base of the stew in the pan can burn, and the meat or poultry in particular will fall apart and be stringy.
What are the effects of stewing?
