Pastele Stew




Observation:
Last night I got to analyze my mom prepare Pastele Stew which which mostly prepared in the instant pot. This is the first time actually paying close attention to this dish being made. When observing her preparation, I noticed that she cut the pork into one-inch cubes, diced onions, minced garlic, and drained the olives. She then created a type of oil by warming up avocado oil and throwing in annatto seeds to create Achiote oil to brown the meat in. While the meat was browning, she threw in the onions, garlic, tomato paste, and Hawaiian salt. Before cooking in for 30 minutes under high pressure, she used chicken boyan paste with water to create a chicken stock to throw in also. After the cooking was done she finally used cornstarch and water to thicken the soup and let it saute. Once it thickened, she threw in the olives and then let it cool a little until it was ready to eat.

Questions:
    The purpose for browning the meat is with the intention of soaking in the flavors from the oil.
At what temperature of heat is ideal for the oil to solely go into the meat?
Why is there a separate step between browning the meat and cooking it?
    
    When making the Achiote oil, you need to throw in annatto seeds into cooking oil (avacado oil) to bring out the flavor. The oil was cooked until the seeds started to bubble and no longer. 
What purpose do annatto seeds serve when added to avocado oil in the process of making Achiote oil? Could the seeds be added to any other oil in order to have the same outcome?
Why is it important to not overcook the seeds if the seeds are going to be taken out anyway?

Physical changes:

    • As the stew is heated, solid ingredients such as meat, vegetables, and spices transition to

      a more liquid state.

    • Mixing: The ingredients blend together as they cook, forming mixture.

    • Change in texture: Ingredients may soften or become tender during cooking, altering their texture from firm to soft.

Chemical changes:

    • Flavor: Chemical reactions between ingredients during cooking create new flavor compounds, enhancing the overall taste of the stew.


Macromolecules or Nutrients

  • Proteins

    • Meat: Pork

  • Carbohydrates

    • vegetables: olives, onions, garlic

  • Lipids

    • Oil and meats

  • Vitamins and minerals: 


    • vegetables, herbs, and spices

  • Fiber: 

    • vegetables and legumes






Location: Pukalani, HI 96768, USA

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