The Method of Cookery

from the notes of Chef G

Braising

‘This is a combination of roasting and stewing in a pan with a tight fitting lid (braisiere’) to prevent evaporation so that the food retains its own juices together with the articles added for flavoring. for example ham, bacon, vegetables herbs ect.”

Narrative: Braising, Flavor and tenderness,

Braising is a cookery method that combines flavor and slow cooking or tenderness. this techniques transforms tough cuts of meat and hearty vegetables into flavorful dishes, all through the gentle mix of heat moisture and time.

the process begins by browning ingredients in a small amount of fat, creating flavorful char or caramelized crust. Once seared the ingredients are partially submerged in flavorful liquid, such as stock, wine, sauce or the combination of all three. Then covered and slowly cooked at low temperature. The dry heat and moist heat for tenderizing is the essence of braising. Braising takes time, care and patience.