Braising

Braising (from the French 'braiser') is cooking with moist heat, typically in a covered pot with a variable amount of liquid, resulting in a particular flavour.

Braising 101: How to braise tough meats into tender, juicy submission
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Braising
Related Category: Food and Cooking
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More on Braising
Cooking - the process of using heat to prepare foods for consumption. Many common cooking methods involve the use of oil.

Braising Meat Without Drying It Out
How do you get meat (beef, pork, chicken) to braise slowly in the oven without drying out? Sometimes my meat tastes tender and moist, and sometimes it is tender but dry to the taste. Any suggestions?

Braising is a two step process which results in extremely tender, flavorful food. In the first step, the food is seared with fat and dry heat.

Braising is a cooking method where meat or vegetables are first browned in a little fat, then slowly cooked in a tightly covered pot with a little liquid over low heat for a long period of time.

Braising Technique
The Art of Braising - a simple cooking technique with huge outcomes!
What Is Braising?

Braising: The first step in braising is to brown the item that you are cooking in a small amount of fat. Cover the food with a small amount of liquid or smother with a sauce and simmer until finished cooking.

Braising - A wet-roasting technique that slow cooks inexpensive cuts of meat, or even vegetables.

Braising - A cooking method whereby food, typically raw meat, is first browned in oil, then cooked slowly in a liquid of wine, stock or water.

Braising
Browning food first in hot fat, and then covering it with liquid and cooking slowly over low heat; a combination cooking method
Braising: ...

Braising is a moist-heat cooking method used to tenderize tough cuts of meat. Chicken is normally browned first and then braised.
Rinse chicken; pat dry with paper towels.
Heat oil in heavy, large saucepan over medium-high heat.

Braising: Cooking food in slow oven with moisture surrounding food in the pan.
Stewing: Cooking at 186 degrees Fahr.
Poaching: Cooking at 1160-180 degrees Fahr.

Braising a whole chicken makes the whole bird emerge succulent from wing tip to drumstick beneath crispy skin - so very good!!!!
Braised Whole Chicken
Recipe #468466 ...

Braising
Browning in hot fat and then cooking slowly, in a covered pot, with vegetables and a little liquid.
Bredie ...

Braising
A combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat; ...

Red braising (hongshao [红烧]) means slow cooking in a mixture of dark soy sauce and spices.

After braising for several hours, the cheaper cuts of meat become tender and moist.
Glossary - You Say Bechamel, I Say Veloute ...
Al Dente
Bain Marie
Baking Powder
Baking Soda ...

See more braising steak recipes
Rachel Allen recipes
Baked fish with tomato, cucumber and ginger salsa
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Similar to braising, this method of cooking meat is ideal for cooking slightly tough joints such as beef brisket, topside and silverside and slightly dry game birds such as pheasant.

A method of braising meat, certain vegetables and some fish. Meat cooked en daube is braised in red-wine stock, well seasoned with herbs. A daube usually refers to a piece of beef cooked this way.
Dauphinoise (à la) ...

Braise - Braising involves cooking a food in a little fat to brown--usually on the stove top--then covering and cooking slowly until done. This is particularly suited to less tender cuts of meats. Recipe: Braised Short Ribs ...

675g chuck or braising steak
50 g thick cut bacon, diced
250ml brown ale
150ml beef stock
2 onions, peeled and sliced
100g button mushrooms
2 cloves of garlic, crushed
4 carrots, washed, scraped and cut into sticks ...

1. To cook by braising.
2. Braised meat or poultry; cooking liquid is usually a white sauce.
Frijoles
Mexican word for beans.

Confused about braising? Need to know how to julienne? Have a recipe that tells to emulsify? Hopefully we can clear a few things up for you! Have something to add to our list? Tell us about it!
A B C D E F G H I J K L M
N O P Q R S T U V W X Y Z ...

Braising A cooking method where food (usually meat) is first browned in oil, then cooked slowly in a liquid (wine, stock, or water). Brioche A sweet French yeast bread that is composed of flour, sugar, yeast, milk, butter, and egg yolk.

most often used include equal measures of thyme, parsley and crushed bay leaf; however a bouquet garni can also consist of equal measures of thyme, chervil and crushed bay leaf OR equal measures of basil, marjoram, and summer savory.
Braising ...

usually best for stewing or braising.
chuleta (Sp.) Chop.
chun juan (Chin.) Spring roll; a thin, round lumpia wrapper made
from flour and water, stuffed with various fillings, such as shrimp, ...

Common methods of cooking it are roasting, grilling, and braising it with milk. Rosemary and sage are both popular herbs used with pork. maioneseMayonnaise.

Frying, frying without oil, pickling, and braising are used as basic cooking techniques. Sichuan Pepper Hot, peppery dried red berries that are roasted and ground to produce a pungent and aromatic seasoning.

Vinegar breaks down protein fibers, so adding it to marinades or braising liquids will help tenderize meat.
To cut calories, make vinaigrettes from milder vinegars like balsamic, champagne, fruit, or rice wine vinegar.

Fricassee: To cook by braising; usually applied to fowl, rabbit or veal cut into pieces.
Garnish: To decorate with colorful and contrasting food.

braise (brayz) - Braising is basically a slow-cooking method for tough cuts of meat or poultry and even stringy vegetables. They are cooked slowly in a small amount of liquid in a covered pan.

The braising liquid keeps meats moist and can be used as a basis for sauce. Use wine, stocks or water as components in braising liquid.
BROIL
To cook food directly above or under a heat source. Food can be broiled in an oven or on a grill.

Degrease - To remove the fat that forms on the tops of simmering broths, sauces, jus, and braising liquids. There are a couple of reliable methods for degreasing broth.

And typically tough cuts of bison can be treated in a similar way to beef: long, slow braising at low temperatures.
Recipe: Buffalo Chili. When you go looking for buffalo recipes, there are lots for chili.

Braise - As in western cooking, braising is a technique used with tougher cuts of meat. After browning, the meat is boiled and then slowly simmered in a stock, usually accompanied with seasonings.

To cook by braising; usually applied to fowl or rabbit.
FRY:
To cook in hot fat.

Stew: A cooking method nearly identical to braising but generally involving smaller pieces of meat and, hence , a shorter cooking time. Stewed items also may be blanched, rather than seared, to give the finished product a pale color.

In a large rondeau (or braising pan) add olive oil. Saute on medium high heat, garlic cloves and vegetables for 1 minute. Add vinegar and reduce heat to low, simmer two minutes.

The long, slow cooking tenderizes meats by gently breaking down their fibers. The braising liquid keeps meats moist and can be used as a basis for sauce. Use wine, stocks or water as components in braising liquid.

However, the term Kurma or Korma, in India actually mean that the meat has been cooked by braising or slow-cooking. It is not necessarily mild, it can he hot as you please.

Mirepoix: A flavouring employed mostly in braising meat, which is usually composed of finely diced or chopped carrots, leeks, onions, celery, lean bacon and bay leaf and thyme, all cooked gently in oil or butter.

Cut from the shoulder, lamb shanks are perfect for braising with flavorful seasonings. From lamb shanks braised with root vegetables to spicy Moroccan versions, these easy recipes are a snap to assemble.
Lamb Chops ...

Peeled and roughly chopped onions, oil, braising steak, beef stock, potato, egg, flour, salt, shredded beef suet, butter, and egg are used to cook Meat and Potato pie pie christmas recipe.

Daubiere - a cooking pot with a tight-fitting lid used for braising.
Decant - to pour a liquid, generally wine, from one container to another. Red wine is decanted to remove the sediment deposited during the aging process.

Braise - To cook slowly in a small amount of liquid in a covered pot. Foods are usually browned prior to braising to add flavor. Braising can be done on top of the stove or in an oven, depending on the recipe.

Skim - to remove impurities such as foam or fat off stock, soups and braising liquids.
Soft peaks - to beat egg whites or cream until it is fluffy enough that when whisk is removed the peaks that form lift and then fall.

Pot Roast - To cook a large piece of meat by braising.

Proof - To let dough rise in a humid spot, usually in a pantry or shelf.
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Traditional utensil in Asian cooking. This versitle round-bottomed pan is used for stir frying, steaming, braising, stewing and deep frying. They come in a variety of sizes and are also available with flat bottoms for electric stoves.
wood ear ...

Poaching and steaming, for example, result in a much more delicate flavor than grilling or braising, and sautéing or baking falls somewhere in between. Wine pairings should reflect that intensity.

Dutch Oven - A large kettle made of cast iron with a tight fitting lid used for braising or stewing foods.
E
Earthenwear - Ceramic bakewear made of clay which is fired at a high heat then glazed with a hard nonporous coating.

contre-filet: sirloin taken above the loin, tied for roasting, braising, grilling
convives (la totalité des): all those gathered at a single table
copeaux: shavings ...

POT ROAST : Applied to cooking larger cuts of meat by braising.
BROIL : To cook with heat from above like the broiler. Example is the ham.

Brazier/Brasier - A pan, designed specifically for braising, that usually has two handles and a tight fitting lid. Often is round but may be square or rectangular.

Oxtail
A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Oyster sauce
A dark colored, all-purpose Chinese sauce made from oysters, water, salt, soy sauce and cornstarch.

Roast- To cook a meat, uncovered, in the oven. Pot-roasting refers to braising a meat roast.
Saute- To brown or cook food in a small amount of hot fat.

Meaning: The name of both a vegetable and a herb: the vegetable is a fat-looking bulb with a mild aniseed flavour which can be eaten raw in salads, or cooked by braising or roasting; ...

Mirepoix can be sautéed in butter as a dish in its own right, and is also widely used as a base to rest meat on when roasting or braising, resulting in a richly flavoured gravy or sauce.
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A cut of beef from the lower forequarter, best suited for long-cooking preparations like braising. Corned beef is cured beef brisket.
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See also: Cooking, Vegetable, Flavor, Water, Vegetables