The First-Time Cook by Sophie Grigson

Author:Sophie Grigson
Language: eng
Format: mobi
ISBN: 9780007359288
Publisher: HarperCollins Publishers
Published: 2014-06-27T15:59:20.032976+00:00

Deglazing To get every last drop of flavour from the frying process, it is usual to ‘deglaze’ the pan. To do this, a glass or so of liquid, usually alcoholic, is poured into the hot pan. As it comes up to the boil, the liquid is stirred and all the brown goo left from frying is scraped up and dissolved into the liquid. Once the liquid has boiled for a few seconds, it is poured over the meat in the casserole.

Oven or hob? Once all the ingredients have been incorporated into the casserole, it can be left to burble very gently until the meat is tender. This can be done on the hob (for quicker cooking meats, such as chicken, this is often the best option) or in the oven, set to around 150°C/300°F/Gas Mark 2, for meats that take longer to cook. The advantage of the oven is that the stew is unlikely to catch on the bottom of the pan and needs little attention while it simmers. The hob is more economical, and a stove-top stew is easily checked.

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