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This avoids the problem of the garnish breaking up.

Other important points to remember are:

? Cut the food into 3cm cubes

? Brown and seal meats for brown stews

? Never boil stews rapidly ? avoid high heat

? Use the appropriate stock and thickening agent

? Cover fruit stews with a cartouche

? Blanch meats for a blanquette (white sauce)

? Control the heat by checking regularly

? Use a pot of appropriate size

? Season meat before sealing

? For fish stews, keep the cuts large and cook gently

Common problems

If the stew is light brown when it should be white, the stock may be too dark, meat and vegetables allowed to colour too much, and the roux may have overcooked and/or stew burnt during cooking...

Also, the quality of meat may not be as good as the recipe timing allowed for.

The sauce may be greasy if the stew was not skimmed accurately, the fat was left on the meat, of the stew was left standing for too long before service.

Effect on nutritive value

The presence of acids such as those found in tomatoes and citrus fruits can reduce vitamin C loss...

General points of the essay

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