Stewing involves cooking proteins (typically tougher cuts) and vegetables in a liquid, usually water or broth. Stews are cooked at a low simmer, rather than a boil. This gently breaks down connective tissues in the meats and vegetables, making everything softer. The simmer allows the flavors of the ingredients to intermingle. This makes everything delicious.
As you can guess, CVap® ovens’ moist heat makes them perfect for stew. Their ability to cook precisely at a low temperature means you can load up ovens with hotel pans and produce gallons of delicious stew in a very small space.
From the Blog...
Vietnamese Pho Soup with CVap®
When the weather turns cool, my thoughts turn to soups, stews, and broths. A piping hot bowl of Vietnamese Pho Soup is the best way to take the chill off your bones. Can CVap make a good stock or broth? Of course, the answer is a resounding yes! Over the years I’ve made great beef, pork, and poultry stocks. I’ve made Tonkotsu ramen broth out of mountain ham bones. One of my favorite broth-based dishes to make and eat is Pho.
Kickin’ Chicken Noodle Soup: A Bowl Full of Delicious!
There’s something deeply satisfying about chicken noodle soup. It resonates with most people. It’s good for the body. Soothing for the soul. It transports you to a nostalgic happy place from your childhood. Chicken soup is transcendental.
It can also be an eloquent expression of different techniques. We utilized both CVap® and Collectramatic® equipment to create a chicken soup with a robust flavor profile and a broad range of textures.
For the broth, we combined chicken carcasses and aromatics, including carrots, onions, celery, thyme, sage, parsley, and rosemary. It was slowly reduced in a CVap Cook and Hold Oven set at 180 + 30 for eight hours, with Constant Cook ON.