Information AboutBraising |
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Braising (from the French "braiser") is Cooking with "moist heat", typically in a covered pot with a variable amount of liquid, resulting in a particular flavour. Braising relies on heat, time, and moisture to successfully break down tough connective tissue and Collagen s in Meat . It is an ideal way to cook tougher cuts. Many classic braised dishes such as Coq Au Vin are highly-evolved methods of cooking tough and unpalatable foods. Swissing , Stew ing and Pot-roasting are all braising types. Most braises follow the same basic steps. The meat or Poultry is first seared in order to achieve a good crisp texture. Aromatic Vegetable s are sometimes then browned as well. A cooking liquid that often includes an Acid ic element, such as Tomato es or Wine , is added to the pot, which is covered. The dish cooks in relatively low heat in or atop the stove until the meat is fork-tender. Often the cooking liquid is finished to create a Sauce or Gravy . A successful braise intermingles the flavors of the foods being cooked and the cooking liquid. Also, the dissolved collagens and Gelatin s from the meat enrich and add body to the liquid. Braising is economical, as it allows the use of tough and inexpensive cuts, and efficient, as it often employs a single pot to cook an entire meal. Familiar braised dishes include Pot Roast , Beef Stew , Swiss steak, Chicken Cacciatore , Goulash , Braised Tilapia and Beef Bourguignon , among others. Braising is also used extensively in the cuisines of Asia , particularly Chinese Cuisine . SEE ALSO |
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