Aussie > wrote in
5:


> http://www.themainmeal.com.au/TipTec...ooking+methods
/
> How+ to+slow+simmer+dishes/How+to+slow+simmer+dishes.htm
>
>
> "What is the difference between a stew and a braise? What about a
> pot-roast? Where does casserole fit in?
>
> * A braise generally uses cubed meat or small cuts with bone-in such
> as
> lamb shanks. A braise uses very little liquid in relation to the
> quantity of meat. Meat is barely immersed in the liquid (roughly 1 cup
> of liquid to 1kg of meat). The cooking liquid for a braise is highly
> concentrated and served as a sauce or gravy. When reheating, a braise
> may need a little extra liquid – such as stock or wine.
> * Pot-roasting uses the same technique as braising, the difference
> being
> that it requires a larger whole piece of meat such as a lamb shoulder or
> piece of chuck. A stew uses more liquid and takes less time to cook as
> the meat is completely submerged. It is cooked on the cooktop and served
> directly in its cooking liquid.
> * A casserole is similar to a stew, but it is traditionally cooked
> in a
> casserole dish in the oven rather than on the cooktop. You can cook it
> on the cooktop though, you’ll simply need to pay a little more attention
> to it as it cooks – see our tips below."
>


One other more recent source......

http://www.taste.com.au/recipes/1077...wine+casserole


"There is much confusion about the difference between a casserole, a stew
and a braised dish. These three terms are often used indiscriminately as
they all refer to cooking food slowly in liquid in a covered container.
After much research, I came to the conclusion that for a casserole, as it
is most universally recognised, the food (namely meat) is browned first on
the stove top and then simmered with other ingredients in the oven. For a
stew, the food is not browned first before it is simmered on the stove
top. To braise, the food is browned first and . then simmered on the stove
top. Usually, less liquid is used when braising."



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.