Stew yourself: a factory recipe for home cooking

Of course, long before the discovery of the influence of the cold on the metabolism, people were looking for ways to save food from spoiling. As a result, by trial and error, in the XIX century in France, at the request of Napoleon Bonaparte, tinned meat was invented as a unique method of storing meat at that time. The author of technology, confectioner NF Upper, the monarch himself presented the award of the Benefactor of Mankind. In connection with the lack of conveyor production, the stew was made by hand and was meat that was sterilized directly in the container and immediately rolled into it.

Such French canned goods were prepared in glass jars, and only later in England steel tin containers began to be used. Then the preparation of stews was spread in America, and then in tsarist Russia to fight hunger in the army. This product was first tested on prisoners in St. Petersburg prisons, and then on students, after which the doctors came to the conclusion that it is suitable for feeding soldiers and ordinary citizens. They began to cook beef stew. This was followed by the traditional stew.

Home recipe

And in our time, this canned product differs comparative cheapness and popularity in household cooking. Of course, from the tsar, and even more so, from the Soviet era, its quality has deteriorated noticeably. And because it became popular tushenka, which you can prepare for yourself in winter for the whole family, and for those who like to go hunting and fishing. It is more economical to cook it from a chicken, since it takes a lot of meat to harvest in large quantities.

Stewed with their own hands is prepared solely from the loin, and therefore, if you bought whole chicken carcasses, you should peel them from the skin and cut into small portions. Then you need to generously salt the fillets, to taste pepper and leave to marinate for about an hour. During this time, you just have time to wash and dry the cans for canning. Now, to make chicken stew made with your own hands, was sterile and stored for a long time in your pantry, you need to cook it in the oven. To do this, at the bottom of each jar should drop a few dried leaves of laurel and 10-12 peas of sweet pepper. Place the pickled fillets over the top, filling the containers with about 2/3. Covering a piece of foil instead of the lid, turn the containers on a baking sheet and put in a cold oven.

Heat treatment

To open the door for security reasons is forbidden all the time, while preparing stew (own hands to create this culinary masterpiece is necessary, strictly adhering to the rules!). So, we expose the thermometer by 150 degrees, and after an hour we increase it to 180. After another 60 minutes the oven can be turned off and opened so that the banks cool down and they could be pulled out. Immediately after removal, it is necessary to close them with sterilized lids and, turning them over, remove them for storage. Since the stew is itself an absolutely ready-made product, it should be added to the dishes last, only so that the meat can warm up. And if you cook on its basis soup, to get rich soup, on the contrary, it is better to start with it the process of cooking.