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Recipes, cooking lessons, tips, tricks, food blog, and more.
Recipes, cooking lessons, tips, tricks, food blog, and more.
Gentle heat, just a little bit of liquid, a cover - these are what you need to transform a tough piece of meat into a tender and tasty dish.
15 August 2010
Braising is a mixed cooking method. It uses slow gentle moist heat.
Usualy this technique is used on tougher cuts of meat, although it is sometimes used on vegetables or even fish. It is usualy used for larger pieces of meat.
Early in the cooking process the meat and other ingredient's juices will concentrate inside the ingredient. Then they will release and provide a rich broth that can be used as a basis for a sauce.
Most often braising recipes call for browning the meat in the pan first. This is referred to as "braisé à brun" in French cooking (browned braised), because of the brown colour the colouring of the meat creates
Many people who cook "roasts" are in fact preparing pot roasts, which is a braising technique rather than a roasting technique. Knowing the difference is important because you would not use a more expensive, more tender cut of meat for a braised dish. You should keep those expensive cuts for proper roasts.
The word comes from the word "braise", the French word for "embers". This cooking technique was typically used by people cooking straight in the heart, putting the pot straight in the embers, and often covering the lid with more embers, giving an "under/over" all around heat.
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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. Fred Allen