Braising
Braising
Braising (pronounced: /ˈbreɪzɪŋ/) is a combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
Etymology
The term comes from the French word "braiser", which means to stew. It was first used in English in the late 18th century.
Related Terms
- Searing: A technique used in the braising process where the surface of the food is cooked at high temperature until a caramelized crust forms.
- Stewing: A similar cooking method to braising, but usually involves smaller pieces of meat that are cooked fully submerged in liquid.
- Roasting: A dry heat cooking method similar to the initial step of braising, but without the subsequent low-temperature, liquid cooking phase.
- Simmering: The low-temperature, liquid cooking phase of braising, where the food is cooked slowly to become tender.
Process
Braising begins with searing, which is done at a high temperature to develop flavor through the Maillard reaction. The food is then simmered in a small amount of liquid in a covered pot. The liquid can be a variety of things, including broth, wine, or a combination of liquids. The long, slow cooking process develops flavor and tenderizes the food by breaking down its fibers. Braising can be done on the stovetop or in the oven.
Uses
Braising is used extensively in the preparation of meat, particularly tougher cuts, and vegetables. It is a fundamental technique in Western cooking, and is also used in many other cuisines around the world, including those of China, Vietnam, and Mexico.
External links
- Medical encyclopedia article on Braising
- Wikipedia's article - Braising
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