Braising

Braising is defined as a cooking technique which utilizes both dry as well as moist heat. The food is first cooked in dry heat by either browning it in its own fat (for meat) or using a small quantity of oil to do so. Once browned, the food is cooked in a liquid medium, often covered or sealed while cooking so as to avoid evaporation of the liquid. Pot roasts and Goulash are examples of braised dishes.

 

 

 

Origin of Braising as a Method of Cooking

 

The term Braise has evolved from “Braiser” a French word. Braising is said to have evolved as a combination of roasting and stewing. Braised recipes generally included inexpensive and leather-grade cuts of meat, which were seared and then slow-cooked in moist heat along with vegetables and herbs so as to make them tender as well as tasteful. Braised dishes are a part of almost every cuisine, as braising imparts a unique, delectable flavor to ingredients which may otherwise seem bland and flavorless.

 

 

 

The Process of Braising

 

Braising is mostly carried out to prepare stew-like preparations from mature, less tender cuts of meat. The main ingredient is first seared or browned in fat or oil, and is then placed on a bed of vegetables and herbs, along with a cooking liquid, in a braising pan with a tight fitting lid on top. The pan or casserole can be cooked over low heat or it can even be placed in an oven, so as to apply heat on both sides. Braising is termed as a slow cooking process as braised recipes require the food to be cooked over low heat for long hours. Although braised recipes generally include economical everyday preparations, there are also some braised dishes such as goulash, beef stew and pot roast which have become hugely popular with people of all classes and are served across restaurants as well.

 

 

 

Popular Braised Recipes

 

The famous American Pot Roast is actually a braised dish. Other braised recipes that are famous all around the globe include dishes such as Chicken Fricassee, Braised Chilean Sea Bass, Crock Pot Short Ribs, and Swiss Steak. Tough cuts of meat are best suited for braising, as the slow cooking over low heat, along with the action of the liquid makes the meat tender.

 

 

 

Advantages and Disadvantages of Braising

 

The main advantage of braising as a method of cooking is that it is very economical, as inexpensive cuts of meat, which are otherwise not easily digestible and do not have a good taste, can be easily turned into a flavorful stew.

However, the disadvantage of braising is that it is a very slow process, and the food needs to be cooked for hours prior to being served.

 

 

 

Techniques Similar to Braising

 

Roasting and stewing are often confused with braising, which is not true as braising is almost a combination of both the methods.  Red cooking is another term used to denote Chinese methods of slow-braising.

 

 

 

 Braising: Trivia 

 

Chuck Roast, Blade Roast, Shanks and Ribs are most suited cuts for preparing braised dishes.

The tough meat becomes tender while braising due to the moist heat breaking down the connective tissue and turning it into collagen.

 

 

 

 

Braising Blogs

How To Eat Curried Braised Rabbit Stew

How To Eat Curried Braised Rabbit Stew On : 31-Aug-2010 By : bon vivant

  Wondering how to eat curried braised rabbit   stew? If yes, I have some wonderful tips to share with you on how to eat curried braised rabbit stew like the Italians. Curried braised rabbit...

How Do You Braise Meat

How Do You Braise Meat On : 19-Dec-2010 By : Sweetcandy

How do you braise meat in the right way? Braising meat is a method by which meat is prepared slowly with moist heat. Ideally braising is a method of cooking the less tender pork cuts, lamb and beef which are actually very difficult to cook....

How To Braise Corned Beef

How To Braise Corned Beef On : 30-May-2010 By : colorfulcandies

This blog will tell you how to braise corned beef. Corned beef and cabbage is usually served on St. Patrick's Day. It is cooked with potatoes and carrots. It is traditionally made by braising the meat. Braising is slow cooking of meat that makes it...

How To Braise Beef Shoulder

How To Braise Beef Shoulder On : 20-Dec-2010 By : foodiefreak

Braising is an efficient way of cooking tough meat parts that are inexpensive but difficult to cook. As an example I will explain how to braise beef shoulder and the same method can be applied for cooking all kinds of hard or tough meat. Braising is...

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