Braising (from the French“braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether or not additional liquid is added.
Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat, making it an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly evolved methods of cooking tough and otherwise unpalatable foods. Pressure cooking and slow cooking (e.g., crockpots) are forms of braising.
Most braises follow the same basic steps. The food to be braised (meat, poultry, but also vegetables or mushrooms) is first seared in order to brown its surface and enhance its flavor. If the food will not produce enough liquid of its own, a small amount of cooking liquid that often includes an acidic element, such as tomatoes,beer or wine, is added to the pot, often with stock. The dish is cooked covered at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy.
Sometimes foods with high water content (particularly vegetables) can be cooked in their own juices and no extra liquid is required.
A successful braise intermingles the flavors of the foods being cooked and the cooking liquid. This cooking method dissolves collagen from the meat into gelatin, to enrich and add body to the liquid. Braising is economical, as it allows the use of tough and inexpensive cuts, and efficient, as it often employs a single pot to cook an entire meal.
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