Critical question here is when do you cross the line differentiating a soup/stew and a casserole? What moisture content by weight or volume makes something a soup/stew?
Congee specifically, I would count as a porridge, but the thickness can be easily adjusted by adding more water or broth, or by simmering it for a shorter time.
Critical question here is when do you cross the line differentiating a soup/stew and a casserole? What moisture content by weight or volume makes something a soup/stew?
Congee specifically, I would count as a porridge, but the thickness can be easily adjusted by adding more water or broth, or by simmering it for a shorter time.
I don’t think there is any hard and fast rule here; you just know one when you see it.