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Braising (from the French “braiser”) is cooking with moist heat, typically cooking slowly, in a covered pot with a variable amount of liquid, over a low heat.^[1] The technique can be used to cook meat, poultry or vegetables, and is particularly useful for cooking less tender cuts of meat.^[2] The liquid absorbs flavours from the food and seasoning and can be used as a sauce or gravy.^[3]

Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat. It is an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly-evolved methods of cooking tough and unpalatable foods. Swissing, stewing and pot-roasting are all braising types.

Most braises follow the same basic steps. The meat or poultry is first seared in order to brown its surface and enhance its flavor. Aromatic vegetables are sometimes then browned as well. A cooking liquid that often includes an acidic element, such as tomatoes or wine, is added to the pot, which is covered. The dish cooks in relatively low heat in or atop the stove until the meat is fork-tender. Often the cooking liquid is finished to create a sauce or gravy.^[4]

A successful braise intermingles the flavours of the foods being cooked and the cooking liquid. Also, the dissolved collagens and gelatins from the meat enrich and add body to the liquid. Braising is economical, as it allows the use of tough and inexpensive cuts, and efficient, as it often employs a single pot to cook an entire meal. Lamb will result in a spoonable lamb after it is braised.

Familiar braised dishes include pot roast, beef stew, Swiss steak, chicken cacciatore, goulash, braised tilapia and beef bourguignon, among others. Braising is also used extensively in the cuisines of Asia, particularly Chinese cuisine.

[edit] See also

• Red cooking
• jugging

[edit] References

1. ^ How to Braise. Retrieved on 2007-12-25.
2. ^ Braising and Stewing. Retrieved on 2007-12-25.
3. ^ Food Network: Braise. Retrieved on 2007-12-25.
4. ^ Buford, Bill (2006). Heat. Alfred A. Knopf, 70-75. ISBN 0099464438. 

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