Follow the Rules for the best all American Beef Stew for ur thoughts
a stewing rod is a piece of rod that is used to season meat for stewing.
Stewing is a slow method of cooking.
Between grilling and stewing, chuck would be best for stewing. The fat in the meat is perfect for making stews.
Advantages of stewing include cooking down the toughness of certain food ingredients, and that stewing is easily large enough for a whole family. Disadvantages of stewing include turning certain ingredients into mush over cooking time, and that stewing may take too long for someone who doesn't have the time.
Stewing is braising. Typically, we say "stewing" when the meat is cut into chunks, and "braising" when it's left in a whole, large piece--like pot roast.
i think it is quicker
Not really, a stewing hen is usually an old bird that requires a lot of slow cooking, otherwise the meat will not be tender, if you try to bake or roast it the meat will be tough, that's why they are called 'stewing' hens.
According one website beef for stewing is 220 calories per 3 oz serving.
rules of interpretation conclusion
There are no separate five rules for Olympics. However, for each sport, there are rules.