Braising

Definition

Braising is a cooking method that involves first searing ingredients at a high temperature and then finishing them off in liquid to cook slowly at a low temperature. This method is often used for meat and vegetables to develop deep flavors.

Scientific / Technical Definition

Braising is a combination-cooking method that utilizes both dry and moist heat. Initially, food is browned through a dry heat process like sauteing or searing at a high temperature. Subsequently, it is simmered in a covered pot with a certain amount of liquid at a low temperature for an extended period, ensuring that the liquids do not cover the food entirely. This method facilitates the breakdown of tough connective tissue in meats, transforming them into tender and flavorful culinary delights.

Benefits

• Develops rich and deep flavors
• Allows for the use of tougher, economical cuts of meat
• Retains nutrients during the slow-cooking process
• Creates tender and moist food textures

Examples

• Braising beef chuck roast in red wine and broth
• Cooking chicken thighs with root vegetables and beer
• Preparing short ribs in a soy sauce and ginger marinade

Additional Information

• Importance: Braising is particularly important in culinary techniques for enhancing the flavor and texture of meats that are inherently tough or lean by nature.

Related Terms

• Stewing
• Sauteing
• Roasting
• Simmering
• Slow cooking

References

• Cooking Techniques: Braising
• The Science of Braising Meat