Braised and stewed are two different cooking methods, each with its own advantages, and the choice depends on the specific dish and personal taste. Here are some comparisons of them:
Simmer over water:
Uniform heating:Stewed over water is made by placing the ingredients in one container and placing the container in another container with water, using the heat conduction of the water to heat the ingredients evenly. This allows the ingredients to be heated evenly and avoids the possibility of high temperature scorching due to direct contact with the fire source.
Keep the ingredients original:Because the temperature is relatively low and uniform, simmering over water helps to preserve the original flavor of the ingredients, especially for dishes that need to maintain a light taste.
Suitable for stews:Stews are often used in stewed soups because they retain the flavor of the raw materials and make the soup more delicious.
Stew:It's easy to use:Direct stew is usually a process in which ingredients and seasonings are put directly into a pot and simmered directly over a fire. This method is relatively simple to use and is suitable for dishes that do not require much processing.
Short cooking time:Direct stew usually has a shorter cooking time and is suitable for quick meal preparation in a fast-paced life.
Suitable for some dishes that require high temperature processing:Some dishes that require high-temperature cooking, such as braised pork, can be stewed directly to better burn the surface and form a unique taste.
Overall, whether you choose to stew or stew depends on the specific ingredients and dishes you are cooking, as well as your preferences for the texture of the dishes. Some dishes may be better simmered over water, while others may be better simmered. When cooking, you can choose the appropriate method according to the actual situation.