Braising

Braising (not to be confused with the joining process brazing), is cooking with "moist heat", typically in a covered pot with a small amount of liquid. From the French "braiser".

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Braising relies on heat, time, and moisture to successfully break down tough 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.

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Most braises follow the same basic steps. The meat or poultry is first browned in hot fat. 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.

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A successful braise intermingles the flavors 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.

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Familiar braised dishes include Murshed, pot roast, beef stew, Swiss steak, chicken cacciatore, goulash, braised tilapia and boeuf bourguignon, among others.

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The preparation of risotto is also a form of braising, albeit a more rustic kind.

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:See also : Cooking

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Brazing: Brazing (not to be confused with the cooking technique braising), is a joining process whereby a non-ferrous filler metal and an alloy are heated to melting temperature (above 450?C / 800 ?F) and distributed between two or more close-fitting parts by capillary action. At its liquid temperature, the ...

Cooking: Cooking is the act of preparing food for consumption. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour and/or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort ...

French: French can refer to more than one article:...