Category:Stewing (cooking technique)

**stewing**
	food preparation technique
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	Wikipedia
Instance of	food preparation technique;
Subclass of	cooking;
Follows	poaching (temperature);
Different from	smothering;
Authority file
	Q240164; NL CR AUT ID: ph471362; BabelNet ID: 00011834n
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English: Stewing is a cooking technique. By this method, food is cooked in liquid at a temperature below the boiling point, or anywhere from 185 to 200 degrees Fahrenheit or 85-95 degrees Celsius.

Subcategories

This category has the following 2 subcategories, out of 2 total.

S

Simmering (cooking technique) (1 C, 6 F)
Stews (44 C, 90 F)

Media in category "Stewing (cooking technique)"

The following 7 files are in this category, out of 7 total.

20170329 ratatouille-fin-cuisson.jpg 2,048 × 1,368; 4.21 MB
Chili sauce.jpg 4,000 × 2,248; 1.61 MB
Chili simmering-01.jpg 1,024 × 666; 379 KB
Lecso.JPG 2,048 × 1,536; 732 KB
Saute and sauce pan.jpg 1,438 × 1,115; 689 KB
Simmering Kneidlach, 2009.jpg 2,415 × 1,719; 280 KB
Soupou Kandja simmer okra.jpg 862 × 658; 235 KB