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Dill Pickles Pickled Okra
Jan
26

Braising Technique

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Hello all and welcome back to Food~Flavor~Fun.  I put this energy out there to share some great food ideas that have great flavor and will bring fun and enjoyment to you gathering of family and friends. 

Tuesdays are about Tools and Techniques.  Tonight I decided to write about a technique called Braising.  Many of you have done this and maybe you didn’t know it had a name.  Thats where I was for a long time.  Braising is a way to add flavor and tenderness to some tougher cuts of meats, fish and even vegetables.  It takes time….sometimes hours, but you can take what would otherwise have been boot leather and turn it into a feast.  Enjoy!

Braising

  1. Make sure that whatever cuts of meat or vegetables you’re using are roughly the same size so they cook evenly.
  2. Heat a heavy frying pan or dutch oven, then add a little oil and heat that, too.
  3. Season the meat or vegetables on both sides with salt and pepper, or whatever seasonings your specific recipe requires.  I often use seasoned flour to enhance the ability to make gravy later.
  4. When the pan is nice and hot, add the meat or vegetables and sauté at high heat to quickly brown the outside. This adds color and flavor. Without browning, meat would look gray and lifeless, and vegetables limp, at the end of the cooking time.
  5. When nicely browned, add enough liquid to the pan to come about halfway up the sides of the meat or vegetables. Liquid used for braising is usually water, stock, wine or a combination.
  6. At this point you have two options; you can lower the heat and simmer the recipe slowly until everything is tender, or you can place the whole pan (provided it’s ovenproof) in the oven and bake it. That’s up to you; what’s more important is that the meat or vegetables cook slowly in the liquid (usually covered) and that the liquid never evaporates.
  7. Check for doneness according to what you’re cooking. Be aware that braising is a slow-cooking method. Most braised dishes take from 45 minutes (for smaller cuts of meat and poultry) to 6 hours for really tough shanks and ribs.
Categories : Tools & Techniques

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