Ingredient in the context of "Stewing"

A cuisine is a style of cooking characterized by distinctive ingredients, techniques, and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region.

A measuring spoon is a spoon used to measure an amount of an ingredient, either liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, and other materials. They are available in many sizes, including the teaspoon and tablespoon.

Human food is food which is fit for human consumption, and which humans willingly eat. Food is a basic necessity of life, and humans typically seek food out as an instinctual response to hunger; however, not all things that are edible constitute as human food.

Humans eat various substances for energy, enjoyment and nutritional support. These are usually of plant, animal, or fungal origin, and contain essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals. Humans are highly adaptable omnivores, and have adapted to obtain food in many different ecosystems. Historically, humans secured food through two main methods: hunting and gathering and agriculture. As agricultural technologies improved, humans settled into agriculture lifestyles with diets shaped by the agriculture opportunities in their region of the world. Geographic and cultural differences have led to the creation of numerous cuisines and culinary arts, including a wide array of ingredients, herbs, spices, techniques, and dishes. As cultures have mixed through forces like international trade and globalization, ingredients have become more widely available beyond their geographic and cultural origins, creating a cosmopolitan exchange of different food traditions and practices.

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.

Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. Recipe books (also called cookbooks or cookery books) are a collection of recipes, help reflect cultural identities and social changes as well as serve as educational tools.

An active ingredient is any ingredient that provides biologically active or other direct effect in the diagnosis, cure, mitigation, treatment, or prevention of disease or to affect the structure or any function of the body of humans or animals.

The similar terms active pharmaceutical ingredient (abbreviated as API) and bulk active are also used in medicine. The term active substance may be used to describe the effective chemical used to control bacteria or pests.

In materials science, bulk density, also called apparent density, is a material property defined as the mass of the many particles of the material divided by the bulk volume. Bulk volume is defined as the total volume the particles occupy, including particle's own volume, inter-particle void volume, and the particles' internal pore volume.

Bulk density is useful for materials such as powders, granules, and other "divided" solids, especially used in reference to mineral components (soil, gravel), chemical substances, pharmaceutical ingredients, foodstuff, or any other masses of corpuscular or particulate matter (particles).