Everything about Braised totally explained
Braising (from the
French “braiser”) is a combination cooking method using both moist and dry heat, typically the food is seared at a high temperature and the cooking process is finished 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
collagens 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,
stewing and
pot-roasting are all braising types. Braising is a form of pressure cooking.
Most braises follow the same basic steps. The meat or
poultry is first seared in order to brown its surface and enhance its flavor. Aromatic
vegetables are sometimes then browned as well. A cooking liquid that often includes an
acidic element, such as
tomatoes,
beer, or
wine, is added to the pot, often with
stock, to not quite cover the meat. The dish is cooked covered at a very low
simmer until meat is fork tender. Often the cooking liquid is finished to create a
sauce or
gravy.
A successful braise intermingles the flavours of the foods being cooked and the cooking liquid. Also, the dissolved collagens and
gelatins 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,
carbonade,
braised tilapia and
beef bourguignon, among others. Braising is also used extensively in the cuisines of
Asia, particularly
Chinese cuisine.
Further Information
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