Making a stew

[Tilly2]

When you put all the vegetables and stewing beef into the saucepan and bring it to the boil why do you always get that horrible looking scum on the surface as it boils? What causes it? I know it doesn't happen if you brown the meat first but I don't like frying things if I can help it.

[dustypuss]

One word ( FAT )

[vodkancoke]

I don't brown my meat first either. I do it all in water and I get a tiny bit of scum on the top. I presume it's just the protein being released from the meat.

[vodkancoke]

oops sorry dustypuss, your answer wasn't there when I posted! lol

[shaneystar2]

It's albumen from the meat .Just skim it off .
It'll boil away eventually anyway .

[Tilly2]

I thought albumen was the white of an egg. Is it something found in the muscles of animals then?

[woofgang]

why don't you like to brown the meat? it makes the stew look and taste much better. You can do it in a dry non stick pan or in only a tiny bit of oil.

[Nibble]

I always brown the meat, seals in all the flavour of the meat juices, and makes the stew taste better IMHO.

[Mamyalynne]

From the translation of a very old book...

To see why this is so it is necessary to appreciate the fact that meat is a muscle tissue, composed of muscle fibers, which is to say living, elongated cells with contractive properties. When the brain sends the signal, proteins within the fibers (mainly actin and myosin) slip past one another, shortening the muscle and causing it to contract. Additionally, the fibers are sheathed with a tough reinforcing tissue formed from a highly fibrous protein, collagen. The muscle tissue itself also contains fatty deposits and a circulatory system. The blood in this system conveys a number of different proteins, including small globular plasma proteins called serum albumin. There is therefore some albumin in meat, but very little.

[EDDIE51]

It is the meat juices coming to the surface. If you brown the meat first that seals in the juices and gives a more flavorsome and tender meat. Like it or not browning or 'searing' to give the correct name is an important part of the cooking process.
To 'sear' meat you do not need any extra fat , just get the pan smoking hot and put the meat in for a few seconds to a minute depending on the cut and type of meat. You need to keep the meat moving the entire time so that it does not burn on to the pan. Once it is 'seared' just add the rest of the ingredients to the pan and continue to cook . You can 'scrape' the brown residue from the pan into the stew with a wooden spoon it adds to the flavor.
So to sum up, do not just chuck everything into the pot, put the meat in first and 'sear' at high heat then once the meat is sealed add the rest of the ingredients and turn the heat down to a gentle simmer. You will get a much nicer stew or casserole and no added fat at all.

[vodkancoke]

I agree searing the beef makes for a much, much tastier stew. However, I am watching my weight at the moment and to be honest I cook my stew for so long and so slowly it's still yummy! lol

[shaneystar2]

Sorry spelling mistook ..Albumin ? Or perhaps that's the American way of spelling it :)
blood albumin found in meat .
Have a look here ..scroll down a bit and it explains it .

[shaneystar2]

Sorry
http://chestofbooks.c...nous-Food-Stuffs.html

[woofgang]

v and c do it in a dry non stick pan, no added fat needed.

[vodkancoke]

I will give that a go next time I am making it woofgang...thank you :)

[shaneystar2]

Having said all that I rarely brown meat for stews and never use a saucepan .I shake it about in seasoned flour and do it in the slow clooker :)

[Tilly2]

The reason I don't fry anything is because I don't like the kitchen filling with smokey........................smoke. I don't fry anything.
Could I start the meat off in the microwave? Would that work?

[heathfield]

To get even more flavour, besides searing the meat, once the meat has browned, reduce the heat slightly and add the vegetables. Stir them around until you can see that they're 'sweating', then add your stock.

http://www.reluctantg.../sweat_vegetables.htm

[vodkancoke]

Shaneystar that's exactly how I do mine too

[Nibble]

Microwaves cook all the cells of the food to be cooked at the same time, the reason for searing the meat is to seal the juices in, not to cook them out before you start to make the stew. Therefore a microwave cannot sear meat juices in, it cooks them out - not what you want in a stew.

[shaneystar2]

I find that the best way vodkancoke. I throw it in followed by the veg and stock Turn it on and walk away .It always comes perfect ..and the addition of a few dumpings makes it even better :)