Braising is a cooking technique that involves browning food in hot fats and then simmering it at a low temperature for hours. It is used to tenderize meat, poultry, vegetables, and fish. Braising liquids may include stock, wine, or fruit juice. The dish can be served with braising juices or made into a roux or gravy. Popular cuts of meat for braising are roasts, ribs, and brisket. Chicken and firm-fleshed fish can also be braised.
Braising is a cooking term. It means quickly browning foods with very hot fats and then simmering them at a low temperature for hours. It is traditionally used to tenderize cuts of meat or poultry, but vegetables and fish can also be braised. Pot roast is a common Western dish that usually requires braising. The word comes from the French term Braiser, which means “hot coal”.
Some cooks use a slow cooker to cook food after browning. Slow cookers use a low heat, but food becomes tender from its long soak in the cooking liquid. Food can also be braised on a stovetop, as long as the pot the food is covered in is cooked through and the heat or flame is checked frequently to make sure the liquid does not boil. Braising liquids may include meat or vegetable stock, wine, or fruit juice.
The first step when braising is to season the main ingredient with the seasonings of your choice and then heat the butter, oil or lard in a very hot pan. When the food is browned on all sides, a little of the boiling liquid can be added to loosen the browned bits at the bottom of the pan, which adds flavor to the finished dish—this process is known as deglazing. Then, the braising liquid is added and the pan is covered and allowed to simmer on the stove or placed in an oven on low heat, usually no more than 350 degrees Fahrenheit (177 Celsius). The cooking time can vary from one to five hours, depending on the quantity and type of food.
If braising both meat and vegetables in one dish, it may be better for individuals to plan for faster cooking times for the vegetables, which should be removed when done and then returned to the pot when the meat is done. The liquid can then be removed and made into a roux or gravy by adding flour and stirring until thickened, or the dish can be served with just the braising juices poured over it. Some of the more popular cuts of meat for braising are roasts, ribs, and a tough, but fatty cut called a brisket. Chicken can also be braised, and it is thought that it is best to braise a whole chicken or bone-in chicken parts instead of boneless cuts, which may be too tender. Firm-fleshed fish such as swordfish are also thought to stew well.
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