2020年10月20日 · Stewing — or braising — meat means you're cooking it with a little liquid at low temperature for an extended period of time — what I like to call low and slow. This cooking method breaks down the fibrous connective tissue (collagen) in the meat over time, making it literally fork-tender. So, the more collagen in the meat, the better the stew.

2020年10月14日 · Stewing is a time taking process due to the slow heating technique. Longer time and attention are needed to stew the food. Providing an inaccurately high temperature causes the elevation of the evaporation process that may burn the food. More energy and attention are required to prepare stewed dishes.