Braising’s best feature these days is how it pushes out the emptiness of the home and fills it with such gorgeous aroma. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). Technically, braising is simmering food in a small amount of liquid in a covered or uncovered pan or casserole. Cooking Techniques Braising. Usually braising involves large cuts of meat (like bottom round aka rump roast), but chicken legs, lamb shanks, and oxtails are also braise-able.Basically, anything that will benefit from long, slow cooking can benefit from braising. Braise definition is - to cook slowly in fat and a small amount of liquid in a closed pot. In some ways it's similar to stewing, except that with braising there's generally only enough water, wine or stock to add a little moisture while stewing immerses the ingredients in liquid. The minute it’s fully covered it becomes a stew. Braising is a cooking method which relies on slow cooking over gentle moist heat. Greeks know that a snappy veridian green bean is good, but one slowly cooked in a tomato-based sauce redolent with onion and garlic and a hint of cinnamon might look muddy but tastes fantastic. Braising means cooking something in a small amount of liquid. Most braises are done with stock and/or wine. But a splash of this or that brings balance, complexity, and depth to the final product. The foundations of French cooking include dishes like braised endives and braised leeks. To braise a piece of meat, start by browning it on all sides. A tight fitting lid on the pan or pot is necessary to hold in the moisture during the braise. How to use braise in a sentence. Whether animal or vegetable, the miracle of braising only happens when the food is partially submerged in the cooking liquid. BRAISING LIQUID: Make it count. The technique is totally old-school. https://www.recipetips.com › glossary-term › t--33069 › braise.asp Braising meat is the perfect porridge for pandemic cooking. Transfer the meat to a stock pot or Dutch oven with a tight-fitting lid. Braising is a two-step cooking process; first cook the food over dry heat, then finish it in liquid. When you braise a tough cut of meat like lamb shanks in a flavorful liquid, you make it fall-off-the-bone tender. Braising is a combination-cooking method that starts with pan searing followed by slow cooking in a liquid—usually in a Dutch oven or a slow cooker—until ingredients become tender. A successful braise transforms both the ingredient being cooked and the cooking liquid itself into something harmonious. 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