Many families need meals that will stretch the household budget and this is ever so true when there are lots of hungry people to feed at one time. When settlers headed West in wagon trains, stews were popular. As time passed, the cooks began to combine all sorts of ingredients. These chilli recipes were handed down to kin through the years.
People from different cities joined the wagon trains and provided a diverse amount of information on how these dishes could be prepared. Ethnic groups were accustomed to spicy additions like jalapenos, that burned the mouth after each bite. Some people enjoyed peppers but could not tolerate spicy foods. A recipe was created to meet the needs of many settlers, and sauces were always thick and rich.
The availability of cooking ingredients changed along the route. Settlers always had a supply of rice on hand, but could fix these stews using beans like the kidney bean or Navy bean. People that had lived in colder climates were used to eating Northern beans. Today, most people make bean selection after the meat has been chosen.
The appearance and taste of the dish can change dramatically based on how it is cooked. The stews can be slow cooked on a stove top using various fuel sources. A slow cooker and a crock pot will allow the dish to steep in its own juices without fear of losing moisture that is full of flavor gained from the ingredients. Some flavors found in stews cooked on the open range originated from old coffee and an open fire.
The texture of the sauce is influenced largely by tomatoes. The cook can choose to use fresh tomatoes or those that are steamed and canned. The thickening of the sauce will occur as the mixture cooks, so cooks are able to use liberal amounts of whole tomatoes that are crushed just before entering the pot. A certain amount of the tomatoes can be diced into bite sized pieces.
Fresh vegetables provide the cooks with the opportunity to create a signature dish. Southern cooks like to add sweet onions to the pot. Fresh red onions can add color, and white onions offer a more pronounced flavor. For variety, some cooks will squeeze lemon juice into the mass, and add chopped scallions for contrast. A sprinkle of parsley, and a handful of celery will give the mixture some body.
The amount of water that will be needed will be influenced by the number of dry ingredients that are used in each pot, and how the mixture will be cooked. Any other liquids placed in the dish will need to be considered. Stove top cooking will allow moisture to evaporate, so additional water may be needed as the dish boils.
The dry ingredients for these stews will create the flavor base, and many cooks will add spices that are compatible to the meat that will be used. Any combination of pork, beef and turkey can be used based on personal preferences or crowd appeal. The fat content for these stews is monitored to ensure that every spoonful is free of grease.
People from different cities joined the wagon trains and provided a diverse amount of information on how these dishes could be prepared. Ethnic groups were accustomed to spicy additions like jalapenos, that burned the mouth after each bite. Some people enjoyed peppers but could not tolerate spicy foods. A recipe was created to meet the needs of many settlers, and sauces were always thick and rich.
The availability of cooking ingredients changed along the route. Settlers always had a supply of rice on hand, but could fix these stews using beans like the kidney bean or Navy bean. People that had lived in colder climates were used to eating Northern beans. Today, most people make bean selection after the meat has been chosen.
The appearance and taste of the dish can change dramatically based on how it is cooked. The stews can be slow cooked on a stove top using various fuel sources. A slow cooker and a crock pot will allow the dish to steep in its own juices without fear of losing moisture that is full of flavor gained from the ingredients. Some flavors found in stews cooked on the open range originated from old coffee and an open fire.
The texture of the sauce is influenced largely by tomatoes. The cook can choose to use fresh tomatoes or those that are steamed and canned. The thickening of the sauce will occur as the mixture cooks, so cooks are able to use liberal amounts of whole tomatoes that are crushed just before entering the pot. A certain amount of the tomatoes can be diced into bite sized pieces.
Fresh vegetables provide the cooks with the opportunity to create a signature dish. Southern cooks like to add sweet onions to the pot. Fresh red onions can add color, and white onions offer a more pronounced flavor. For variety, some cooks will squeeze lemon juice into the mass, and add chopped scallions for contrast. A sprinkle of parsley, and a handful of celery will give the mixture some body.
The amount of water that will be needed will be influenced by the number of dry ingredients that are used in each pot, and how the mixture will be cooked. Any other liquids placed in the dish will need to be considered. Stove top cooking will allow moisture to evaporate, so additional water may be needed as the dish boils.
The dry ingredients for these stews will create the flavor base, and many cooks will add spices that are compatible to the meat that will be used. Any combination of pork, beef and turkey can be used based on personal preferences or crowd appeal. The fat content for these stews is monitored to ensure that every spoonful is free of grease.
About the Author:
Log on to our latest blogs and get all the hot chilli recipes today. You can also visit the shop online at http://www.obsessivechillidisorder.org.
No comments:
Post a Comment