Do you know the difference between stewing and braising? Katie Workman, author of The Mom 100 Cookbook and creator of The Mom 100 blog breaks down 10 basic cooking techniques that will make you a better cook
Stewing is similar to braising (and one of the basic cooking techniques you probably already know about!), but often refers to food that cut been cut into smaller pieces, while braising often refers to whole cuts of meat or pieces of chicken, for instance. In stewing, the food is usually browned over higher heat, then returned to the pot with other ingredients, such as vegetables, and liquid to cover the ingredients. The pot is then at least partially covered, and the cooking is finished over low heat. Like braising, stewing is an excellent method for turning tougher cuts of meats or poultry or even certain kinds of seafood, like conch or squid, tender. Often things that have been stewed (and braised for that matter) taste even better the next day, so these are two great make-ahead techniques.