Braising Meat Definition

Braising Meat Definition

Braising is the process by which meats are cooked in a savory liquid that provides a moist cooking environment. Braising is a combination cooking method that uses both dry and moist heat techniques to break down tough cuts of meat over a long period of time.

Melt In Your Mouth Red Wine Pot Roast Our Salty Kitchen Recipe Clean Dinner Recipes Recipes Pot Roast

Braising of meat is often referred to as pot roasting though some authors make a.

Braising meat definition. Typically the food is first sautéed or seared at a high temperature then finished in a covered pot at a lower temperature while sitting in some variable amount of liquid which may also add flavor. Braising is a cooking technique that allows tougher and usually less expensive meats to become tender and juicy. We re doing a brown braise which means the meat is seared and the veggies are.

Braising works beautifully on all cuts of meat even lighter ones like chicken but the cooking technique especially benefits the tough cuts like beef brisket. Braising technically braising is simmering food in a small amount of liquid in a covered or uncovered pan or casserole. You start by searing the food in a small amount of oil to caramelize the outside browning and crisping up the exterior without cooking the meat all the way through.

When you braise a tough cut of meat like lamb shanks in a flavorful liquid you make it fall off the bone tender. Braise definition to cook meat fish or vegetables by sautéeing in fat and then simmering slowly in very little liquid. Braising from the french word braiser is a combination cooking method that uses both wet and dry heats.

In some ways it s similar to stewing except that with braising there s generally only enough water wine or stock to add a little moisture while stewing immerses the ingredients in liquid. Braising tenderizes meat dissolving collagen and connective tissue into gelatin which makes for a richer sauce or gravy later on and coaxing flavor through every meat fiber until it s fork tender. Braise when your goal is deep levels of flavor and soft melty caramelized texture.