stewstu, styu
stew (v)
- present
- stews
- past
- stewed
- past participle
- stewed
- present participle
- stewing
stew (n)
stew
English Definitions:
fret, stew, sweat, lather, swither (noun)
agitation resulting from active worry
"don't get in a stew"; "he's in a sweat about exams"
stew (verb)
food prepared by stewing especially meat or fish with vegetables
grizzle, brood, stew (verb)
be in a huff; be silent or sullen
stew, grudge (verb)
bear a grudge; harbor ill feelings
stew (verb)
cook slowly and for a long time in liquid
"Stew the vegetables in wine"
stew (Noun)
A steward or stewardess on an airplane.
Stew (ProperNoun)
A diminutive of the male given name Stewart.
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables, meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavors to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre maniƩ, a dough consisting of equal parts of butter and flour. Thickeners like cornstarch or arrowroot may also be used. Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew is not a soup. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre maniƩ, a dough consisting of equal parts of fat and flour. Thickeners like cornstarch, potato starch, or arrowroot may also be used. Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.
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"stew." Kamus.net. STANDS4 LLC, 2024. Web. 20 Apr. 2024. <https://www.kamus.net/english/stew>.
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