What does "Braise" mean?

Food classification means cooking slowly and for a long time after browning or burning into fat, butter or oil. Traditionally, a small amount of fluid is added to the bowl to prevent it from preventing the cooking process. A solid lid in a pan or pot is necessary during the hill to keep moisture. Traising can be successfully performed in the oven, crockpot or at the top of the tradition. These usually include ribs, chest, stopwatch and pot, chuck or shoulder. Because Braise cooks meat at such low temperatures, the high collagen content slowly dissolves and wipes the meat when creating a strong sauce, rich in the taste of the meat.

Vegetables can also be steamed. Although traditionally added to steamed meat together with liquid just before the start of the process, most of the abundant root vegetable respond to this cooking method. Vegetables should be cut into relatively large pieces and well browned on all sides before the pot on the lid and starting stewing. For vegetables with a high natural oIt is not usually necessary to add another liquid to the pot, such as onion and celery.

Braising can generally be successfully achieved after four simple steps. After selecting the cut of the meat, the added liquid and the lid should be placed at the top. The pot or pan should then be placed in the selected cooking environment. If the chef decides to take care of the vegetables, it should be launched without the added liquid, but regularly checked to make sure they do not dry or stick to the bottom of the pot.

Browning meat usually takes about ten to 20 minutes, depending on the volume. The meat may be whole or cut. If UP is cut, all pieces should be approximately the same size to cook evenly. It should be browned in the same pot in which it will be cooked to integrate the taste of brownness into the finished bowl.

Furthermore, the liquid should be sparingly added. For example, roasting three toFour pounds would not have for stewing because the meat has natural juices. Selected liquids can be anything that goes well with meat and usually includes water, broth, wine, juice or a combination. If vegetables are part of the recipe, it should be added at the moment and a secure lid should be on top of the pot.

The

cooking time varies, but generally ranges from one to four or five hours, depending on the amount of meat used. Cooking stone-top is acceptable, although some chefs prefer all-encompassing heat of traditional oven. Temperature claims also vary for each recipe.