What is underpit?

Braising is the term cooking. It means fast brown food in very hot fat and then cook it in a liquid at low temperature for hours. Traditionally, it is used to choose hard cuts of meat or poultry, but vegetables and fish can also be simmer. Pot roast is a common western meal that usually requires below the stepping. The word comes from the French term Braiser , which means "hot coal".

Some chefs use a slow stove to cook food after browning. Slow cookers use low heat, but food becomes soft from long immersion in the liquid of cooking. The food can also be simmer on the hob, if there is a pot in which food is covered, and the heat or flame is often checked to make sure the liquid does not come to boil. Traathising fluids may include meat or vegetable broth, wine or juice.

The first step when it is below the stepping is to taste the mainstream with spices according to vWarm and then heat butter, oil or lard in a very hot pan. When the meal on all sides is brownish, a little boiled liquid can be added to release the roasted pieces at the bottom of the pan, adding taste to the finished bowl - this process is called tasting. Then the nitric fluid is added and the pan is covered and is left to cook on the stove or placed in the oven at low fire, usually not more than 350 degrees Fahrenheit (177 Celsius). The cooking time can range from one to five hours, depending on the amount and type of food.

If under the meat and vegetables in one bowl, it may be best to plan faster cooking times for vegetables that should be removed after the design, and then returns to the pot when cooking. The liquid can then be removed and made to the roux or sauce by adding flour and mixing until it thickens, or the bowl can only be served with spilled juices. Some of the most popular cuts of meat for stew are roast, ribs and tVrdý but oily cut, called chest. Chicken can also be stewed and is expected to be best instead of boneless cuts, which can be too tender. Corporate fish as a swordfish are also considered well.