Braising
Braising (from the
Techniques
Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes an acidic element (e.g., tomatoes, beer, balsamic vinegar, wine) is added to the pot, often with stock. A classic braise is done with a relatively whole cut of meat, and the braising liquid will cover two-thirds of the food in the pan. The dish is then covered and cooked at a very low simmer until the meat becomes so tender that it can be "cut" with just the gentlest of pressure from a fork (versus a knife). Often the cooking liquid is finished to create a sauce or gravy as well.[3][4]
Sometimes foods with high water content (particularly vegetables) can be cooked in their own juices, making the addition of liquid unnecessary.[5]
Braised foods
Braising is used extensively in the cuisines of Asia, particularly Chinese cuisine[6] and Vietnamese cuisine, where soy sauce (or in Vietnam, soy sauce and fish sauce) is often added to the braising liquid.
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Braised pot roast
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Chinese braised pork spare ribs with preserved mustard greens
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Braised baby artichokes
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Chinese braised pork belly
See also
- Adobo
- Hot pot
- Jorim
- Jugging
- Kho (cooking technique)
- Lancashire hotpot
- Lou mei
- Pot roast
- Red cooking
- Stew
References
- ^ "Pot-Roasting". Food Resource. College of Health and Human Sciences, Oregon State University. Archived from the original on 18 July 2011. Retrieved 30 March 2009.
- ^ "Braise". Food Resource. College of Health and Human Sciences, Oregon State University. Archived from the original on 6 May 2009. Retrieved 30 March 2009.
- ISBN 978-1-4000-4120-6.
- ISBN 978-0-609-60485-4.
- ISBN 0-600-32390-0.
- ISBN 978-0-688-14611-5.