Khoresh is a generic Persian term for stew dishes in the Iranian cuisine. The word is a substantive of the verb khordan "to eat" and means "meal", it refers to different stews in the Iranian cuisine, is served beside polo. In Iranian cuisines there are many different Khoresh with many unique ingredients. Vegetarian Khoreshes are common. Iranian stews use liberal amounts of saffron to give a fragrant taste; the most popular Khoreshes are Khoresh Ghormeh Sabzi and Khoresh Fesenjaan. Khoresh Bademjan: including aubergines, optional boned leg of lamb or stewed beef, turmeric, tomato paste and medium tomatoes Khoresh Bādemjān Lapeh: same as previous with addition of yellow split peas and Advieh Khoresh Bāmieh: Stewing lamb or beef, potatoes, fresh lime juice and tomato paste Khoresh Bāmieh Lapeh: same as previous with addition of yellow split peas and Advieh Khoresh Beh: chunks of lamb are stewed with slices or cubes of tart quince, yellow split peas. Khoresh alou Esfenaj Khoresh Fesenjān or Fesenjun including duck or chicken, or beef meatballs, ground walnuts, Pomegranate molasses, sugar Khoresh Havij Khoresh Kadu: pan-fried whole or long-cut sliced zucchini, stewed lamb, beef or chicken, tomato paste and whole or split pan-fried tomatoes Khoresh Qārch Khoresh Gheimeh including Stewing lamb or beef, Split-peas, potatoes, tomato paste and dried limes Khoresh Ghormeh Sabzi including Red kidney or black-eyed beans, Fresh fenugreek, coriander or parsley, spring onions or leeks, boned leg of lamb and dried limes Khoresh Kangar Khoresh Karafs including lamb or beef, onions, fresh lime juice and parsley Khoresh Lubia Sabz Khoresh Reevaas Khoresh Vij Vij Khoresh Aloo Salt, pepper and oil are used in these dishes.
List of stews Food portal
Grilling is a form of cooking that involves dry heat applied to the surface of food from above or below. Grilling involves a significant amount of direct, radiant heat, tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill pan, or griddle. Heat transfer to the food when using a grill is through thermal radiation. Heat transfer when using a grill griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures in excess of 260 °C. Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction; the Maillard reaction only occurs when foods reach temperatures in excess of 155 °C. Studies have shown that cooking beef, pork and fish at high temperatures can lead to the formation of heterocyclic amines and polycyclic aromatic hydrocarbons, which are carcinogens.
Marination may reduce the formation of these compounds. Grilling is presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food. In Japanese cities, yakitori carts, restaurants, or shops can be found; these marinated grilled meat on a stick. Yakiniku is a type of food where meat and/or vegetables are grilled directly over small charcoal or gas grills at high temperatures. In Malaysia, Singapore and Thailand, a popular food item from food vendors is satay, marinated meat on a bamboo skewer grilled over a charcoal fire and served with peanut sauce. In Germany, the most prominent outdoor form of grilling is using the gridiron over a bed of burning charcoal. Care is taken. Beer is sprinkled over the sausages or meat and used to suppress flames; the meat is marinated before grilling. Besides charcoal, sometimes gas and electric heat sources are used. Other methods are used less frequently. In Northern Mexico, carne asada is a staple food.
Popular cuts include arrachera and rib eye, as well as chorizo and chicken, among others. Charcoal, mesquite or firewood are used for the grilling. In Argentina and Uruguay, both asado and steak a la parrilla are staple dishes and hailed as national specialties. In Sweden, grilling directly over hot coals is the most prominent form of grilling; the meat is Boston butt, pork chops or pork fillet. It is common to cook meat and vegetables together on a skewer, this is called "grillspett". In the United Kingdom, Commonwealth countries, Ireland, grilling refers to cooking food directly under a source of direct, dry heat; the "grill" is a separate part of an oven where the food is inserted just under the element. This practice is referred to as "broiling" in North America. Sometimes the term grilling may refer to cooking with heat from below, as in the United States. In the 1970s and 1980s the electric, two sided vertical grill marketed by the Sunbeam company achieved cult status because of its quick, no added fat operation.
In electric ovens, grilling may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door open. Grilling in an electric oven may create a large amount of smoke and cause splattering in the oven. Both gas and electric ovens have a separate compartment for grilling, such as a drawer below the flame or one of the stove top heating elements. In the United States, the use of the word grill refers to cooking food directly over a source of dry heat with the food sitting on a metal grate that leaves "grill marks." Grilling is done outdoors on charcoal grills or gas grills. Grilling may be performed using stove-top "grill pans" which have raised metal ridges for the food to sit on, or using an indoor electric grill. A skewer, brochette, or rotisserie may be used to cook small pieces of food; the resulting food product is called a "kabob" or "kebab" which means "to grill" in Persian. Kebab is short for "shish kebab". Mesquite or hickory wood chips may be added on top of the coals to create a smoldering effect that provides additional flavor to the food.
Other hardwoods such as pecan, apple and oak may be used. As is true of any high-temperature frying or baking, when meat is grilled at high temperatures, the cooking process can generate carcinogenic chemicals. Two processes are thought to be responsible. Heterocyclic amines are formed when amino acids and creatine react at high temperatures. Polycyclic aromatic hydrocarbons are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames; these flames contain PAHs that adhere to the surface of the meat. However it is possible to reduce carcinogens when grilling meat, or mitigate their effect. Garlic, olive oil and vitamin E have been shown to reduce formation of both HCAs and PAHs. V-profiled grill elements placed at an angle may help drain much of the meat juices and dripping fat, transport them away from the heat source. Hea
The Fahrenheit scale is a temperature scale based on one proposed in 1724 by Dutch–German–Polish physicist Daniel Gabriel Fahrenheit. It uses the degree Fahrenheit as the unit. Several accounts of how he defined his scale exist; the lower defining point, 0 °F, was established as the freezing temperature of a solution of brine made from equal parts of ice and salt. Further limits were established as the melting point of ice and his best estimate of the average human body temperature; the scale is now defined by two fixed points: the temperature at which water freezes into ice is defined as 32 °F, the boiling point of water is defined to be 212 °F, a 180 °F separation, as defined at sea level and standard atmospheric pressure. At the end of the 2010s, Fahrenheit was used as the official temperature scale only in the United States, its associated states in the Western Pacific, the Bahamas, the Cayman Islands and Liberia. Antigua and Barbuda and other islands which use the same meteorological service, such as Anguilla, the British Virgin Islands and Saint Kitts and Nevis, as well as Bermuda and the Turks and Caicos Islands, use Fahrenheit and Celsius.
All other countries in the world now use the Celsius scale, named after Swedish astronomer Anders Celsius. On the Fahrenheit scale, the freezing point of water is 32 degrees Fahrenheit and the boiling point is 212 °F; this puts the freezing points of water 180 degrees apart. Therefore, a degree on the Fahrenheit scale is 1⁄180 of the interval between the freezing point and the boiling point. On the Celsius scale, the freezing and boiling points of water are 100 degrees apart. A temperature interval of 1 °F is equal to an interval of 5⁄9 degrees Celsius; the Fahrenheit and Celsius scales intersect at −40°. Absolute zero is −273.15 °C or −459.67 °F. The Rankine temperature scale uses degree intervals of the same size as those of the Fahrenheit scale, except that absolute zero is 0 °R — the same way that the Kelvin temperature scale matches the Celsius scale, except that absolute zero is 0 K; the Fahrenheit scale uses the symbol ° to denote a point on the temperature scale and the letter F to indicate the use of the Fahrenheit scale, as well as to denote a difference between temperatures or an uncertainty in temperature.
For an exact conversion, the following formulas can be applied. Here, f is the value in Fahrenheit and c the value in Celsius: f °Fahrenheit to c °Celsius: °F × 5°C/9°F = /1.8 °C = c °C c °Celsius to f °Fahrenheit: + 32 °F = °F + 32 °F = f °FThis is an exact conversion making use of the identity −40 °F = −40 °C. Again, f is the value in Fahrenheit and c the value in Celsius: f °Fahrenheit to c °Celsius: − 40 = c. C °Celsius to f °Fahrenheit: − 40 = f. Fahrenheit proposed his temperature scale in 1724, basing it on two reference points of temperature. In his initial scale, the zero point was determined by placing the thermometer in a mixture "of ice, of water, of ammonium chloride or of sea salt"; this combination forms a eutectic system which stabilizes its temperature automatically: 0 °F was defined to be that stable temperature. The second point, 96 degrees, was the human body's temperature. According to a story in Germany, Fahrenheit chose the lowest air temperature measured in his hometown Danzig in winter 1708/09 as 0 °F, only had the need to be able to make this value reproducible using brine.
According to a letter Fahrenheit wrote to his friend Herman Boerhaave, his scale was built on the work of Ole Rømer, whom he had met earlier. In Rømer's scale, brine freezes at zero, water freezes and melts at 7.5 degrees, body temperature is 22.5, water boils at 60 degrees. Fahrenheit multiplied each value by four in order to eliminate fractions and make the scale more fine-grained, he re-calibrated his scale using the melting point of ice and normal human body temperature. Fahrenheit soon after observed; the use of the freezing and boiling points of water as thermometer fixed reference points became popular following the work of Anders Celsius and these fixed points were adopted by a committee of the Royal Society led by Henry Cavendish in 1776. Under this system, the Fahrenheit scale is redefined so that the freezing point of water is 32 °F, the boiling point is 212 °F or 180 degrees higher, it is for this reason that normal human body temperature is 98° on the revised scale. In the present-day Fahrenheit scale, 0 °F no longer corresponds to the eutectic temperature of ammonium chloride brine as described above.
Instead, that eutectic is at 4 °F on the final Fahrenheit scale. The Rankine temperature s
Toast is a form of bread, browned by exposure to radiant heat. This browning is the result of a Maillard reaction altering the flavor of the bread and making it firmer so that it is easier to spread toppings on it. Toasting is a common method of making stale bread more palatable. Bread is toasted using a toaster, but toaster ovens are used. Though many types of bread can be toasted the most used is "sliced bread", referring to bread, sliced and bagged upon purchase and may be white, multigrain, etc. Toast is eaten with butter or margarine, sweetened toppings, such as jam or jelly. Regionally, savory spreads, such as peanut butter or yeast extracts, may be popular; when buttered, toast may be served as an accompaniment to savory dishes soups or stews, or topped with heartier ingredients like eggs or baked beans as a light meal. Toast is a common breakfast food. While slices of bread are most common and English muffins are toasted. Scientific studies in the early 2000s found that toast may contain carcinogens caused by the browning process.
The word "toast", which means "sliced bread singed by heat", derives from the Latin torrere, "to burn". The first reference to toast in print is in a recipe for Oyle Soppys that dates from 1430. In the 1400s and 1500s, toast was eaten after it was used as a flavoring for drinks. In the 1600s, toast was still thought of as something to be put into drinks. In his 1602 play The Merry Wives of Windsor, Shakespeare gives Falstaff the line: "Go fetch me a quart of sack. By the 1700s, there were references to "toast" as a gesture that indicates sexual attraction for a person: "Ay, Madam, it has been your Life's whole Pride of late to be the Common Toast of every Publick Table." Toast has been used as an element of American haute cuisine since at least the 1850s. In a modern home kitchen, the usual method of toasting bread is by the use of a toaster, an electrical appliance made for that purpose. To use a modern toaster, sliced bread is placed into the narrow slots on the top of the toaster, the toaster is tuned to the correct setting and a lever on the front or side is pushed down.
The toast is ready. If the bread is insufficiently toasted, the lever can be pressed down again. Bread toasted in a conventional toaster can "sweat"; this occurs because moisture in the bread becomes steam while being toasted due to heat and when cooled the steam condenses into water droplets on the surface of the bread. It can be toasted by a conveyor toaster, which device is used in hotels and other food service locations, it works by having one heating element on the top and one on the bottom with a metal conveyor belt in the middle which carries the toast between the two heating elements. This allows toast to be made as more slices can be added at any time without waiting for previous ones to pop up. Bread can be toasted under a grill, in an open oven, or lying on an oven rack; this "oven toast" is buttered before toasting. Toaster ovens are special small appliances made for toasting bread or for heating small amounts of other foods. Bread can be toasted by holding it near but not directly over an open flame, such as a campfire or fireplace.
Before the invention of modern cooking appliances such as toasters and grills, bread has been produced in ovens for millennia, toast can be made in the same oven. Many brands of ready sliced bread are available, some of which market their suitability for toasting. In modern days, toast is most eaten with butter or margarine spread over it, may be served with preserves, spreads, or other toppings in addition to or instead of butter. Toast with jam or marmalade is popular. A few other condiments that can be enjoyed with toast are chocolate spread, cream cheese, peanut butter. Yeast extracts such as Marmite in the UK, New Zealand and South Africa, Vegemite in Australia are national traditions; some sandwiches, such as the BLT, call for toast to be used rather than bread. Toast is an important component of many breakfasts, is important in some traditional bland specialty diets for people with gastrointestinal problems such as diarrhea. In the United Kingdom, a dish popular with children is a soft-boiled egg eaten with toast soldiers at breakfast.
Strips of toast are dipped into the runny yolk of a boiled egg through a hole made in the top of the eggshell, eaten. In southern Sri Lanka, it is common for toast to be paired with a curry mint tea. By 2013, "artisanal toast" had become a significant food trend in upscale American cities like San Francisco, where some commentators decried the increasing number of restaurants and bakeries selling freshly made toast at what was perceived to be an unreasonably high price. Toasted bread slices may contain Benzopyrene and high levels of acrylamide, a carcinogen generated during the browning process. High acrylamide levels can be found in other heated carbohydrate-rich foods; the darker the surface colour of the toast, the higher its concentration of acrylamide. That is why, according to the recommendations made by the British Food Standards Agency, bread should be toasted to the lightest colour acceptable; the slang idiom "you're toast", "I'm toast", or "we're toast" is used to express a state of being "outcast", "finished", "burned, wiped out, demolished" (without the consolation of being
Milk is a nutrient-rich, white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases, it contains many other nutrients including lactose. Interspecies consumption of milk is not uncommon among humans, many of whom consume the milk of other mammals; as an agricultural product, milk called dairy milk, is extracted from farm animals during or soon after pregnancy. Dairy farms produced about 730 million tonnes of milk from 260 million dairy cows. India is the world's largest producer of milk, is the leading exporter of skimmed milk powder, yet it exports few other milk products; the increasing rise in domestic demand for dairy products and a large demand-supply gap could lead to India being a net importer of dairy products in the future. The United States, India and Brazil are the world's largest exporters of milk and milk products.
China and Russia were the world's largest importers of milk and milk products until 2016 when both countries became self-sufficient, contributing to a worldwide glut of milk. Throughout the world, more than six billion people consume milk products. Over 750 million people live in dairy farming households; the term "milk" comes from "Old English meoluc, from Proto-Germanic *meluks "milk"". Milk consumption occurs in two distinct overall types: a natural source of nutrition for all infant mammals and a food product obtained from other mammals for consumption by humans of all ages. In all mammals, milk is fed to infants through breastfeeding, either directly or by expressing the milk to be stored and consumed later; the early milk from mammals is called colostrum. Colostrum contains antibodies that provide protection to the newborn baby as well as nutrients and growth factors; the makeup of the colostrum and the period of secretion varies from species to species. For humans, the World Health Organization recommends exclusive breastfeeding for six months and breastfeeding in addition to other food for up to two years of age or more.
In some cultures it is common to breastfeed children for three to five years, the period may be longer. Fresh goats' milk is sometimes substituted for breast milk, which introduces the risk of the child developing electrolyte imbalances, metabolic acidosis, megaloblastic anemia, a host of allergic reactions. In many cultures in the West, humans continue to consume milk beyond infancy, using the milk of other mammals as a food product; the ability to digest milk was limited to children as adults did not produce lactase, an enzyme necessary for digesting the lactose in milk. People therefore converted milk to curd and other products to reduce the levels of lactose. Thousands of years ago, a chance mutation spread in human populations in Europe that enabled the production of lactase in adulthood; this mutation allowed milk to be used as a new source of nutrition which could sustain populations when other food sources failed. Milk is processed into a variety of products such as cream, yogurt, ice cream, cheese.
Modern industrial processes use milk to produce casein, whey protein, condensed milk, powdered milk, many other food-additives and industrial products. Whole milk and cream have high levels of saturated fat; the sugar lactose is found only in milk, forsythia flowers, a few tropical shrubs. The enzyme needed to digest lactose, reaches its highest levels in the human small intestine after birth and begins a slow decline unless milk is consumed regularly; those groups who do continue to tolerate milk, however have exercised great creativity in using the milk of domesticated ungulates, not only of cattle, but sheep, yaks, water buffalo, horses and camels. India is buffalo milk in the world. In food use, from 1961, the term milk has been defined under Codex Alimentarius standards as: "the normal mammary secretion of milking animals obtained from one or more milkings without either addition to it or extraction from it, intended for consumption as liquid milk or for further processing." The term dairy relates to animal milk production.
A substance secreted by pigeons to feed their young is called "crop milk" and bears some resemblance to mammalian milk, although it is not consumed as a milk substitute. The definition above precludes non-animal products which resemble dairy milk in color and texture, such as almond milk, coconut milk, rice milk, soy milk. In English, the word "milk" has been used to refer to "milk-like plant juices" since 1200 AD. In the USA, milk alternatives now command 13% of the "milk" market, leading the US dairy industry to attempt, multiple times, to sue producers of dairy milk alternatives, to have the name "milk" limited to animal milk, so far without success; the mammary gland is thought to have derived from apocrine skin glands. It has been suggested. Much of the argument is based on monotremes; the original adaptive significance of milk secretions may have been nutrition or immunological protection. This secretion became more copious and accrued nutritional complexity over evolutionary time. Tritylodontid cynodonts seem to have displayed lactation, based on
Water is a transparent, tasteless and nearly colorless chemical substance, the main constituent of Earth's streams and oceans, the fluids of most living organisms. It is vital for all known forms of life though it provides no calories or organic nutrients, its chemical formula is H2O, meaning that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. Water is the name of the liquid state of H2O at standard ambient pressure, it forms precipitation in the form of rain and aerosols in the form of fog. Clouds are formed from suspended droplets of its solid state; when finely divided, crystalline ice may precipitate in the form of snow. The gaseous state of water is water vapor. Water moves continually through the water cycle of evaporation, condensation and runoff reaching the sea. Water covers 71% of the Earth's surface in seas and oceans. Small portions of water occur as groundwater, in the glaciers and the ice caps of Antarctica and Greenland, in the air as vapor and precipitation.
Water plays an important role in the world economy. 70% of the freshwater used by humans goes to agriculture. Fishing in salt and fresh water bodies is a major source of food for many parts of the world. Much of long-distance trade of commodities and manufactured products is transported by boats through seas, rivers and canals. Large quantities of water and steam are used for cooling and heating, in industry and homes. Water is an excellent solvent for a wide variety of chemical substances. Water is central to many sports and other forms of entertainment, such as swimming, pleasure boating, boat racing, sport fishing, diving; the word water comes from Old English wæter, from Proto-Germanic *watar, from Proto-Indo-European *wod-or, suffixed form of root *wed-. Cognate, through the Indo-European root, with Greek ύδωρ, Russian вода́, Irish uisce, Albanian ujë; the identification of water as a substance Water is a polar inorganic compound, at room temperature a tasteless and odorless liquid, nearly colorless with a hint of blue.
This simplest hydrogen chalcogenide is by far the most studied chemical compound and is described as the "universal solvent" for its ability to dissolve many substances. This allows it to be the "solvent of life", it is the only common substance to exist as a solid and gas in normal terrestrial conditions. Water is a liquid at the pressures that are most adequate for life. At a standard pressure of 1 atm, water is a liquid between 0 and 100 °C. Increasing the pressure lowers the melting point, about −5 °C at 600 atm and −22 °C at 2100 atm; this effect is relevant, for example, to ice skating, to the buried lakes of Antarctica, to the movement of glaciers. Increasing the pressure has a more dramatic effect on the boiling point, about 374 °C at 220 atm; this effect is important in, among other things, deep-sea hydrothermal vents and geysers, pressure cooking, steam engine design. At the top of Mount Everest, where the atmospheric pressure is about 0.34 atm, water boils at 68 °C. At low pressures, water cannot exist in the liquid state and passes directly from solid to gas by sublimation—a phenomenon exploited in the freeze drying of food.
At high pressures, the liquid and gas states are no longer distinguishable, a state called supercritical steam. Water differs from most liquids in that it becomes less dense as it freezes; the maximum density of water in its liquid form is 1,000 kg/m3. The density of ice is 917 kg/m3. Thus, water expands 9% in volume as it freezes, which accounts for the fact that ice floats on liquid water; the details of the exact chemical nature of liquid water are not well understood. Pure water is described as tasteless and odorless, although humans have specific sensors that can feel the presence of water in their mouths, frogs are known to be able to smell it. However, water from ordinary sources has many dissolved substances, that may give it varying tastes and odors. Humans and other animals have developed senses that enable them to evaluate the potability of water by avoiding water, too salty or putrid; the apparent color of natural bodies of water is determined more by dissolved and suspended solids, or by reflection of the sky, than by water itself.
Light in the visible electromagnetic spectrum can traverse a couple meters of pure water without significant absorption, so that it looks transparent and colorless. Thus aquatic plants and other photosynthetic organisms can live in water up to hundreds of meters deep, because sunlight can reach them. Water vapour is invisible as a gas. Through a thickness of 10 meters or more, the intrinsic color of water is visibly turquoise, as its absorption spectrum has
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables and may include meat tougher meats suitable for slow-cooking, such as beef. Poultry and seafood are used. While water can be used as the stew-cooking liquid, stock is common. Seasoning and flavourings may be added. Stews are cooked at a low temperature, 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 in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may become dry. Stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. Thickeners like cornstarch or arrowroot may be used. Stews are similar to soups, in some cases there may not be a clear distinction between the two.
Stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients. Stews have been made since ancient times; the world's oldest evidence of stew was found in Japan the place of the origin of fishing equipment. Herodotus says that the Scythians "put the flesh into an animal's paunch, mix water with it, boil it like that over the bone fire; the bones burn well, the paunch contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself." Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more. There are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD.
Le Viandier, one of the oldest cookbooks in French, written in the early 14th century by the French chef known as Taillevent, has ragouts or stews of various types in it. The first written reference to'Irish stew' is in Byron's "The Devil's Drive": "The Devil... dined on... a rebel or so in an Irish stew." In meat-based stews, white stews known as blanquettes or fricassées, are made with lamb or veal, blanched, or seared without browning, cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix and sometimes browned flour and wine are added. Baeckeoffe, a potato stew from Alsace Beef bourguignon, a French dish of beef stewed in red burgundy wine Beef Stroganoff, a stew with beef from Russia Bigos, a traditional stew in Polish cuisine Birria, a goat stew from Mexico Bo Kho, a beef stew in rich seasonings, served with bread, noodle or plain rice from Vietnam Bollito misto, consisting of beef and pork simmered in an aromatic vegetable broth from Italy Booyah, an American meat stew Bosnian Pot, a stew with beef or lamb, a national dish in Bosnia and Herzegovina Bouillabaisse, a fish stew from Provence Brunswick stew, from Virginia and the Carolinas Burgoo, a Kentuckian stew Caldeirada, a fish stew from Portugal Carbonade flamande, a traditional Belgian beef and onion stew made with Belgian beer Cawl, a Welsh stew Chakapuli, a Georgian stew made with lamp chops and tarragon leaves and white wine Chanakhi, a Georgian lamb stew with tomatoes, potatoes and garlic Charquicán, a Chilean dish Chankonabe, a Japanese dish flavoured with soy sauce or miso.
Chankonabe is traditionally eaten by sumo wrestlers Chicken stew, whole chicken and seasonings Chicken paprikash, chicken stew with paprika Chili con carne, Mexican-American meat and chili pepper stew Chili sin carne, a meatless American adaptation of the Mexican dish Chilorio, a pork stew from Sinaloa, Mexico Cincinnati chili, chili developed by Greek immigrants in the Cincinnati area Cholent, a slow-cooked Jewish dish Chorba, a stew like soup dish found in various Middle Eastern, Central Asian, South Asian and European cuisines Cochinita pibil, an orange color pork stew from Yucatán Peninsula, Mexico Cocido montañés or Highlander stew, a bean and pork meat stew from Cantabria, Spain Cotriade, a fish stew from Brittany Cozido, a traditional Portuguese stew.