Braising

File:Braised Ox Cheek in Star Anise and Soy Sauce.jpg

Braised Ox Cheek in Star Anise and Soy Sauce

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File:Potroast.JPG

Potroast

Braising is a cooking method that involves the combination of moist heat and dry heat to break down the fibers in tough cuts of meat and vegetables. This technique is commonly used in cuisines around the world to create flavorful and tender dishes.

Technique

Braising typically involves two main steps:

1. Browning: The food, usually meat, is first browned in a small amount of fat in a pan or pot. This step adds flavor through the Maillard reaction.
2. Simmering: After browning, the food is partially submerged in a liquid such as broth, wine, or water. The pot is then covered and the food is cooked slowly at a low temperature, either on the stovetop or in the oven.

The combination of dry and moist heat helps to break down the collagen in the meat, resulting in a tender and flavorful dish.

Common Braised Dishes

Some popular braised dishes include:

• Pot roast
• Coq au vin
• Osso buco
• Beef bourguignon
• Braised short ribs

Equipment

The following equipment is commonly used for braising:

• Dutch oven
• Casserole dish
• Slow cooker
• Pressure cooker

Benefits

Braising is particularly beneficial for:

• Tough cuts of meat: The slow cooking process helps to tenderize tougher cuts of meat, making them more palatable.
• Flavor development: The browning step adds depth of flavor, while the slow cooking allows the flavors to meld together.
• Nutrient retention: The cooking liquid can be used as a sauce, retaining the nutrients that may otherwise be lost.

Related Pages

• Cooking techniques
• Stewing
• Roasting
• Sautéing
• Simmering
• Slow cooking

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