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A milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked oysters combined with seasonings. Served with crusty breads and/or croutons, this soup and stew makes an enjoyable lunch side dish or tasty main meal.
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USDA Nutrition Facts |
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| Serving Size 1 cup (8 fl oz) |
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| Calories 24 |
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| Protein 0g |
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| Total Fat 1g |
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| Total Carbohydrates 1g |
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| Potassium 20mg |
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| Sodium 407mg |
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| Cholesterol 6mg |
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| Serving Size 1 serving 1/2 cup |
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| Calories 63 |
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| Protein 1g |
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| Total Fat 4g |
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| Total Carbohydrates 3g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Sodium 722mg |
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| Cholesterol 16mg |
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| Serving Size 1 cup (8 fl oz) |
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| Calories 55 |
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| Protein 2g |
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| Total Fat 3g |
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| Total Carbohydrates 3g |
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| Dietary Fiber 0g |
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| Potassium 96mg |
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| Sodium 425mg |
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| Cholesterol 13mg |
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Oyster Stew term - Related Content |
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| A small, hollow, hard-textured cracker most often served as an accompaniment to chowders, soups and stews. Puffy in appearance, the oyster cracker is very similar to a soda ... |
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| A utensil that is used to pry open the hard shell of an oyster or clam in order to remove the meat. Typically, the knife will have a sharp, beveled blade that can be inserted ... |
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| Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb ... |
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| (Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color. It has a ... |
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| A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found. Their texture varies from ... |
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Stewing is a moist heat cooking process much like braising except that the turkey is submerged in liquid rather than being only surrounded by liquid as it is with braising. ... |
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Stewing is a moist heat cooking process much like braising except that the meat is totally immersed in liquid rather than being only partially immersed as it is with ... |
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| Braising | Stewing
Braising and stewing involve the slow cooking of meat in a liquid. This technique tenderizes and softens firm or tough cuts and allows for rich and ... |
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Braising and stewing are very similar moist heat methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to ... |
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Braising and stewing are very similar methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to produce ... |
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| Thick, rich comforting stew for the holiday season. |
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| With a garnish of seasoned croutons or oyster crackers, this soup is a tasty, savory favorite. |
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| A sauce which can be served warm or cold, eaten on its own, or served as a topping on other food, such as cake, ice cream, pancakes, or waffles. |
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| Tasty and economical, meatballs make quick work of stew. Can be made ahead, refrigerated (up to several days), and reheated to serve. Use the rice option to make gluten-free version. |
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| This inexpensive cut of beef makes a wonderful stew. You could substitute canned beans, but dried beans cooked "from scratch" will take about as long as the stew will, and will taste better. |
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