Guiso is a Spanish meat dish prepared by roasting or frying combined with

braising Braising (from the French language, French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first Browning (cooking), browned at a high temperature, then simmered in a covered pot in cook ...

. It is typically a hot, mildly fatty food. Unlike stew, it allows the vapors to circulate during culinary process. In making guiso, a wide variety of ingredients may be used relative to region, season, availability, and taste.

History

One of the first books written on

Spanish cuisine Spanish cuisine () consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is ...

, ''El Libro de los Guisados'', written by Catalan chief Robert de Nola in 1525 CE, was based upon an older, Catalan book called ''Llibre de Coch'', and lists various different recipes of the

15th century The 15th century was the century which spans the Julian calendar dates from 1 January 1401 (represented by the Roman numerals MCDI) to 31 December 1500 (MD). In Europe, the 15th century includes parts of the Late Middle Ages, the Early Re ...

Mediterranean The Mediterranean Sea ( ) is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean basin and almost completely enclosed by land: on the east by the Levant in West Asia, on the north by Anatolia in West Asia and Southern ...

. Among these were the first recipes for guiso. The word originated in the 18th century edition of the as: "A dish that is composed and seasoned with broth, spices and other things that are roasted or fried."RAE (1726). ''Diccionario de autoridades'', «guisado» y «guisadillo» Today, someone who makes guiso would be called a ''guisandero''.

Characteristics

Guiso's name gives the implication that it is made up of foods fried '' rehogado'' that are cooked in sauce. Guiso may have any number or variety of ingredients. Examples of foods from around the globe prepared like guiso are

frangollo Frangollo is a Canarian dessert dish, made from milk, millet or maize flour, lemon, eggs, sugar, butter, raisins, almonds, and cinnamon. Many variations exist, for example replacing the milk with water, or adding aniseed. See also * Canarian cu ...

ragout Ragout (, , ) is a stew served as a main dish. Etymology The term comes from the French ''ragoûter'', meaning 'to revive the taste'. Preparation The basic method of preparation involves slow cooking over a low heat. The main ingredients are ...

locro Locro or lojro (from the Quechua ) is a hearty thick squash or potato stew, associated with Native Andean civilizations, and popular along the Andes mountain range. It is one of the national dishes of Peru, Bolivia, Ecuador, Chile, Paraguay, ...

, tripe,

ossobuco Ossobuco or osso buco (; ), also known as ''ossobuco alla milanese'', is a specialty of Lombard cuisine of cross-cut veal Shank (meat), shanks braised with vegetables, white wine, and broth. It is often garnished with and traditionally serve ...

, and

puchero Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The S ...

Ingredients

More common guisos begin with a meat base. Said meat can be beef, pork, turkey, or fish, which may be chopped or put in brine on occasion. Like the foundation, guiso can have very diverse ingredients. Typically, guiso will also consist of cereals, starches, legumes, noodles, and vegetables. Although guiso is associated with sauce, wine may be in its broth as well.

References

External links

* {{Authority control Cooking techniques Stews