Techniques Braising

braised pot roast

most braises follow same basic steps. food braised (meats, vegetables, mushrooms, etc.) first pan-seared brown surface , enhance flavor (through maillard reaction). if food not produce enough liquid of own, amount of cooking liquid includes acidic element (e.g., tomatoes, beer, balsamic vinegar, wine) added pot, stock. classic braise done relatively whole cut of meat, , braising liquid cover two-thirds of food in pan. then, dish covered , cooked @ low simmer, until meat becomes tender can cut gentlest of pressure fork (versus knife). cooking liquid finished create sauce or gravy, well.

sometimes foods high water content (particularly vegetables) can cooked in own juices, making addition of liquid unnecessary.

a successful braise intermingles flavors of foods being cooked of cooking liquid. cooking method dissolves meat s collagen gelatin, can enrich , thicken liquid. braising economical (as allows use of tough , inexpensive cuts), , efficient (as enables entire meal prepared in single pot or pan).