Do you want to learn all there is about food? Then a course with Club Training in commercial cookery is a great starting point. The course provides you with a wide range of information and hands-on experiences to learn all about cooking and the techniques involved.
Stewing is one of the key learning points. It is important that a chef is able to stew food and be able to wow customers. Stewing is the slow cooking of food cut into small pieces and cooked in a minimum amount of water, stock or sauce. Stewing is ideal for cheaper cuts of meat and/or poultry.
Stewing can create amazing flavours, textures and quality of food once cooked. Ideal foods to be stewed are:
Meat – goulash, minced beef, haricot mutton, Irish stew, brown stew of veal, blanquette of veal
Once the food has been stewed, it should just fall off the bone and just fall apart, this is a sign that the meat has been cooked to perfection. To learn more about stewing, contact Club Training Australia and get started in a Certificate III in Commercial Cookery today.