Description
Cooking food in a liquid over low heat for an extended period of time.
Technical
Stewing involves the gelatinization of starches, denaturation of proteins, and tenderization of connective tissue through the action of enzymes and acid.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
RichSavoryMeatyEarthyHerbaceousCaramelized
Compounds: 2-methylpropanal, 2-methylbutanal, methional, furaneol, diacetyl, sotolon
Wine Analogy
Full-bodied red wine with developed tertiary aromas
Coffee Analogy
Dark roast with molasses notes
Perfume Analogy