Braising

Definition

Braising is a cooking technique that involves slow-cooking food in a small amount of liquid, usually with a secure lid on the pot. It's a way to tenderize meat and vegetables and enhance their flavors.

Scientific / Technical Definition

Braising is a combination cooking method that involves initially browning the food, typically meat or vegetables, in fat or oil at relatively high temperatures and then cooking it at low temperatures in a covered pot with a moderate amount of liquid. This method facilitates the breakdown of collagen in meat, resulting in a tender and flavorful dish.

Benefits

• Preserves nutrients by using lower heat.
• Enhances flavor without the need for excessive fats or oil.
• Softens tough cuts of meat or fibrous vegetables.

Examples

• Braised beef short ribs
• Braised cabbage
• Coq au vin

Additional Information

• effects: Braising breaks down proteins and connective tissues in meats, making them more digestible and filling. The slow cooking method also allows for nutrient retention, especially when using broth or wine as a cooking liquid, which could contain valuable minerals and vitamins.

Related Terms

• Stewing
• Roasting
• Baking

References

• The Science of Braising: Unlocking the Flavor Potential
• Understanding Braising: A Technique That Elevates Home Cooking