Braising

People are naturally impatient, and when it comes to preparing food there’s no difference. We try to rush the cooking process. By doing this we find the need to add artificial flavors to reach the flavor profile we desire. As my Grandmother used to say “Anything good is worth waiting for”.

Creating a flavorful dish is like creating a beautiful piece of art. It takes time, and an attention to detail. One great cooking process that’s rarely used today is Braising.  Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot.  

Whether you choose to use the oven or the top of the stove, you will be very pleased with the results. Braising is often used to cook less expensive, tough cuts of meat and the end result is tender and flavorful. Braising is about breaking down tough connective tissue and changing it into collagen by applying moist heat for a period of time. With more time and heat, the collagen breaks down and dissolves into gelatin. You can braise just about any meat, fish or vegetable you want and be as creative as you like with seasoning.

There are 9 basic steps to braising:

1.       Season the main ingredient with salt and pepper.

2.       Heat a few tablespoons of oil and/or butter in a heavy pan.

3.       Saute meat or vegetables in the pan on medium-high heat until the meat browns.

4.       Deglace the pan by pouring broth, beef/ chicken stock, wine or juice and scrape any pieces of meat that are stuck to the pan and stir.

5.       Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point of the main ingredient.

6.       Cover and place the meat on the middle of a rack in an oven that has been pre-heated to 350 degrees Fahrenheit.

7.       Cook until completely tender. This can range from 1 hour to 6 hours, depending on what you are cooking.

8.       Remove the pan from the oven and strain the meat and vegetables out of the liquid.

9.       Remove the excess fat floating in the liquid, and then reduce the sauce to desired thickness by cooking it down over low heat until it thickens. Or, make gravy by adding a mix of equal parts fat

Try using classic techniques to create mind blowing dishes. Remember cooking is a marathon not a sprint, sit back relax and enjoy the experience.