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While stews, soups and gravies are popular culinary terms, not many people are aware of the basic difference between the three. So, if you’re also curious about them, then this is just the place.
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This is generally a liquid food which is served in the first course of formal dinners. It can be both warm and cold and is made with a mixture of meat and vegetables.
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Simply speaking, this is any dish that is prepared by stewing. Often resulting in a gravy, it could be a dish comprising meat, poultry, fish, or vegetables which is cooked in liquid in a closed vessel.
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This one is basically a sauce which is mostly made from the juices of meats, which happens naturally while cooking, after which it is thickened.
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But the million-dollar question after all those definitions is, how are they all different?
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Generally, gravies and stews are often accompanied by sides like rice. These could either be boiled or seasoned with herbs.
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While soups are mostly served with a side of bread to dunk in the broth, or most often as is!
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Finally, soups can be water-y or thick. While stews are generally thicker and gravies are mostly lighters.
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So, the next time you decide to make them at home and are unsure about how to serve them, keep these pointers in mind!
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