Stock and Stew Technique: Using Lids and Partial Covers to Control Evaporation

Notes

The science behind using lids and partial covers is rooted in thermodynamics. A fully covered pot traps steam, creating a humid environment that preserves moisture and prevents rapid evaporation. This gentle cooking process is ideal for delicate stocks where you want to maintain subtle flavors. On the other hand, cooking uncovered increases evaporation, which can concentrate flavors and thicken the stew. However, too much evaporation can lead to scorching or overly reduced liquids. A common mistake is forgetting to monitor the liquid level when cooking uncovered. Always keep an eye on your pot and add liquid if necessary. Safety is paramount; use oven mitts when handling hot lids and pots. As for make-ahead and storage, allow stocks and stews to cool completely before refrigerating in airtight containers for up to 5 days or freezing for up to 3 months.

Steps

1. 1 Select a heavy-bottomed pot to ensure even heat distribution.
2. 2 Add your aromatics and proteins, browning them as desired for your recipe.
3. 3 Pour in enough liquid to cover the ingredients, whether water, broth, or wine.
4. 4 Bring the mixture to a gentle simmer over medium heat.
5. 5 For minimal evaporation, place a lid securely on the pot.
6. 6 For moderate evaporation, use a lid but leave it slightly ajar, propped open with a spoon.
7. 7 For maximum evaporation, cook uncovered, monitoring the liquid level closely.
8. 8 Check and skim off any impurities that rise to the surface.
9. 9 Adjust the lid position as needed during cooking to control evaporation.
10. 10 Simmer gently for 1 to 3 hours, depending on the recipe.
11. 11 Taste and adjust seasoning towards the end of cooking.
12. 12 Remove from heat and let the stock or stew rest for 10-15 minutes before serving or storing.
13. 13 Strain the stock if necessary, discarding solids.