What is RAW start choking?

RAW START STEWING is a steamed method that includes the start of the steamed process with raw ingredients, rather than ingredients that have been roasted or fried. This method of steamed focuses on the natural flavors of ingredients and tends to create a less complex taste than steamed meat made of roasted ingredients. Specifically, some recipes require a raw start of steamed roles and other chefs, such as experimenting with this technique when they work with naturally tasty ingredients. Browning will start with complex serious chemical reactions known together as Maillard's reaction that causes the development of rich taste. The meat benefits mainly from browning, but the vegetables can also be brown. Browning can also be achieved in the oven, baking vegetables and meat briefly at high temperature before the start of the stew -bonding process, this phase is skipped. Lack of Maillard's reaction causes the final product to have a very strong taste that lacks caramelized tones of steamed meatMade of brownish ingredients. Natural flavors tend to go through more clearly, with some chefs focusing on limited ingredients at a raw start to ensure that the tastes become not muddy. Steamed meat made in this way tends to have a lighter and brighter taste.

One significant advantage for a raw start is that it saves time. Browning for traditional steamed meat can take a long time when it is done correctly, because the ingredients should be fully brown on all sides and doses to ensure that the pot is not too crowded. At the raw start of the steamed role, the ingredients are simply thrown into a pot covered with liquid and left to cook. Raw stewed meat is also lower in fat, so they tend to be less greasy. For campers, raw start stewing can be attractive because it is easier to manage and faster than traditional stew.

cooks can exPerimental with any flavors they like at raw start. Meat is usually a critical ingredient, ideally meat suitable for stewed blinds as a baking. Carrots, onions, tomatoes, potatoes, mushrooms, celery and assortment of other vegetables along with herbs or spices can be added. Some chefs like to add additional vegetables at the very end so that the guests get the taste of stewed vegetables along with the texture of sharp slightly cooked vegetables.