Braising
0
Posted by admin | Posted in Cookery Term | Posted on 27-07-2009
Tags: braising, moderate temperature, stewing and roasting, tenderise
To cook slowly in moist heat. Almost a combination of stewing and roasting. Meat is placed on a bed of vegetables with little liquid surrouding. With braising, food is usually browned quickly in oil before the stock or liquid is added. The dish is then covered and cooked at a moderate temperature for a long time. This is an ideal method for the cheaper cuts of meat, to tenderise them and bring out the flavour.
No related posts.
Related posts brought to you by Yet Another Related Posts Plugin.
