A skilled chef or cook might be able to differentiate between the three stews based on certain characteristics that are unique to each cooking method. Here are some clues they could look for:
Texture and Tenderness: The cooking method can significantly impact the texture and tenderness of the ingredients. Stews cooked on the hob (stovetop) are usually cooked at a higher temperature, which can result in a slightly different texture compared to those cooked at lower temperatures in the oven or slow cooker. Stews cooked in the oven tend to have a more even and gentle heat distribution, while slow-cooked stews are known for their tender and melt-in-your-mouth consistency due to the prolonged cooking time.
Color: The color of the stew might offer some hints about the cooking method. Stews cooked on the hob might have a slightly different color compared to those cooked in the oven or slow cooker due to variations in heat and browning.
Caramelization and Maillard Reaction: Browning of the meat and vegetables due to the Maillard reaction occurs more effectively in a hot skillet on the hob. This can result in a slightly different flavor profile compared to the oven or slow cooker, where browning is less pronounced.
Liquid Levels: The amount of liquid in the stew could differ based on the cooking method used. Slow cookers often require less liquid since they retain moisture well, whereas stovetop and oven stews may need more liquid to prevent them from drying out.
Flavor Concentration: Cooking in the oven or on the hob can lead to more concentrated flavors as the liquid reduces, while slow cookers tend to retain a higher amount of moisture, potentially yielding a milder taste.
Cooking Vessels: Observing the cooking vessels used may offer clues. Slow cookers usually have specific ceramic or metal inserts that are commonly used for this purpose. Additionally, stovetop stews may be cooked in traditional pots, while oven stews may use oven-safe cookware like Dutch ovens.
Time: If the chef knows the approximate cooking time for each method, they might be able to make an educated guess based on the tenderness and texture of the ingredients.
It's important to note that while an experienced chef may be able to make an educated guess about the cooking method based on these clues, it's not always definitive. Different cooks have their own techniques and variations in the cooking process, so there could be some overlap in the characteristics of the stews.