Canned meat or homemade meat stew: recipes, preparation, photos, videos and history

Before moving on to delicious recipes and delving into the technology and preparation of stew, with its bright and very diverse tastes, I would like to take a little dip into history and trace the evolution of the development of canned meat.

Already in the times of Ancient Egypt, people thought about how to protect meat products from spoilage and preserve their beneficial qualities for a long period. In Egypt, in the tomb of Pharaoh Tutankhamun, ducks were found fried and embalmed in clay bowls in olive oil. These canned meats lay in the Earth with the pharaoh for more than 3,000 years, preserving even relative suitability for food at the time of their discovery.

In 1804, Nicolas Francois Appert, a French pastry chef, came up with a unique way to preserve food. The results were stunning. Napoleon called Appert a benefactor of humanity for his invention. The first canned meat, as we understand them today, was born in France at the end of the 19th century.The invented technology of canned meat was accepted with enormous interest in all countries of the world.

Photo. Nicolas François Appert is the one who discovered the stew.

The first cannery in Russia appeared only in 1870. Almost the only customer for canned meat at that time was the army. At that time, beef was considered the most acceptable raw material for feeding soldiers. During the First World War, stewed meat simply became a salvation from starvation for soldiers of all sides involved in the conflict. To feed the army, only standard stew was produced, the recipe and cooking technology of which were strictly observed. According to the recipe, army stew was made only from fresh beef, which was aged for 48 hours after slaughter.

Photo. German stew that has lain in the ground for almost 50 years.

Nowadays, stewed meat is simply an irreplaceable product. Most modern housewives use it when preparing many dishes. It's so simple: open a can of stew and almost everything is ready! Today, canned meat has moved into the category of semi-finished products, which greatly facilitate and speed up the process of preparing many dishes. Nowadays, there are many companies engaged in the production of canned meat, but many people like homemade stew. We want to tell you about cooking stew at home (recipes, how to make it, how and how much to cook, in an autoclave, in the oven, pressure cooker or multicooker).

History of canned meat, video