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| | Braising - Wikipedia, the free encyclopedia |
 | | Familiar braised dishes include Murshed, pot roast, beef stew, Swiss steak, chicken cacciatore, goulash, braised tilapia and boeuf bourguignon, among others. | | | A successful braise intermingles the flavors of the foods being cooked and the cooking liquid. | | | Braising is cooking with "moist heat", typically in a covered pot with a small amount of liquid. |
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http://en.wikipedia.org/wiki/Braising
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| | braising on Encyclopedia.com |
| | Braised cabbage and onions with a carrot garnish. | | | Braised fish in a chile sauce with a scallion garnish. |
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http://www.encyclopedia.com/html/x/x-braising.asp
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| | Braising and Stewing |
| | Braises and stews are an opportunity to use flavoursome but less tender and gelatinous cuts of meat, such as shoulder, and tough, old poultry; save the tender cuts for roasting and sautéing. | | | Braising is the technique of cooking large cuts of meat, poultry, or vegetables in enough flavoured liquid to partially cover over a very low heat. | | | The resulting braising liquid is exceptionally flavoursome and is served as a sauce, either as it is or reduced. |
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http://www.ibiblio.org/expo/restaurant/chef/braising.html
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| | Classical Cuisine: Lecture Braising |
| | Braised foods are always served coated with the sauce made from the cooking liquid. | | | The food is braised at a medium heat in the oven at 350º - 375º. | | | Braising is a combination cooking method of dry and moist heat application. |
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http://stu.aii.edu/~pl121/lecture_braising.htm
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| | Nothing melds flavors into a sensual delight quite like braising |
| | The grilled spicy octopus at Restaurant Zoe is first braised in a mixture of vinegar, wine and water, with aromatic vegetables. | | | The other reason is that the braising liquid absorbs the juices of the ingredients in the pot, and that collective sauce vaporizes into the steam that helps cook and further flavor the dish. | | | Chef Scott Staples first braises the octopus in a mixture of vinegar, wine and water, with aromatic vegetables. |
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http://seattlepi.nwsource.com/food/196858_braise27.html
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| | Braising with Tea |
| | This braising liquid can also be used for other meats, poultry, or vegetables, but cooking times differ greatly according to the cuts of meat or the quantity and type of vegetables. | | | To braise, place the chicken in a large pan or Dutch oven, season with salt and pepper to taste, then cover with the sautéed mixture. | | | In classical cooking, braising is a moist cooking method in which the foods being cooked are barely submerged and the liquid never exceeds a simmer. |
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http://www.globalgourmet.com/food/special/2001/cooktea/braising.html
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| | TTU - Hospitality Services |
| | Braising creates the most comforting dishes that warm you on the cold days, and are economical because the meats used are always cheap. | | | Braising is a wet cooking method and is best for tough cuts of meats such as animal shoulders, legs, and other parts of the animal that are worked a lot. | | | Braising is my favorite cooking method but can be the most challenging of all cooking methods. |
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http://www.depts.ttu.edu/Hospitality/welcome/braising.asp
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| | Braising |
| | Braising is defined as the cooking of whole food or large cuts in a covered container with an appropriate amount of liquid which forms the basis of the sauce. | | | Brown Braising where the food is browned beforehand and dark ingredients such as brown stock or other red meat, or red wine are used. | | | Braising like stewing is a long slow process which converts and softens the collagen, it also retains water soluble vitamins and minerals. |
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http://www.cookeryonline.com/Resource/Topics/Braising.html
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| | Cook with Aloha - Cooking Articles - Braising 101 |
| | Some braising recipes are, however, finished on top of the stove --meat is removed from the braising pan and the vegetables are pureed and added back to the dish as a thickening for the sauce. | | | Braised Pork Chops with Mustard and Caper Sauce | | | The latest "trend" for some New York chefs is to serve a two-inch square of braised pork belly along side a main course of pork chops or pork loin. |
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http://www.cookwithaloha.com/braising101.htm
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| | Wegmans: Braising |
| | Braising is a cooking technique in which you quickly sear your protein (meat or seafood), then cook it low and slow in a flavored liquid. | | | Then dust meat with flour (Wondra or Wegmans Pan Searing Flour). | | | Wait until faint smoke, indicating that pan is hot enough to brown (caramelize) meat. |
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http://www.wegmans.com/kitchen/howto/braising.asp
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| | Tips for Braising Meat - New Zealand Beef&Lamb |
| | Brown braising - the meat is browned (it may first be dusted with seasoned flour) in a small amount of oil, fat or butter in a heavy pan or casserole dish. | | | At the end of cooking the braising vegetables are removed, and a sauce is made from the cooking liquid. | | | Braising - is a moist heat cooking method recommended for less tender cuts of meat. |
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http://www.nzbeeflamb.co.nz/cookingTips/cookingMethods-braising.html
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| | How to Braise Anything - eHow.com |
| | Braising is a cooking method usually used for tougher cuts of meat, such as pot roasts, rumps, shanks and ribs, and sometimes for vegetables. | | | Liquid used for braising is usually water, stock, wine or a combination. | | | Although braising vegetables is similar to braising meat, it takes much less time - 30 minutes or less of cooking. |
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http://www.ehow.com/how_2551_braise-anything.html
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| | Braising |
| | Usually the purpose of braising is to concentrate the food's flavors in the surrounding liquid so that it can be made into a sauce, or allowed to reduce so that it coats or is reabsorbed by the foods being braised. | | | Braising can be a relatively rapid process by which foods are very gently simmered just until they are cooked through, or it can involve long, slow cooking, used most often but not always for tough cuts of meat that require long cooking to tenderize them. | | | Most foods are braised with enough liquid to come halfway up their sides, but some recipes call for very little; otherwise use none at all and rely on the foods to braise in their own juices. |
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http://www.asianonlinerecipes.com/cooking_guide/braising.php
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| | in praise of braise |
| | Braising is an elementary and nearly fool-proof cooking technique that turns tough cuts of meat meltingly tender, vegetables into morsels of incredible flavor and mere cooking liquid into intensely delicious sauce. | | | Braising is one of the most basic culinary skills, a technique young French apprentices such as Bertrand Bouquin, now executive chef at Maisonette, learn and practice early in their training. | | | Braising is made for winter, when a warm oven is welcome and we crave satisfying foods. |
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http://www.enquirer.com/editions/2004/02/04/tem_food04lede.html
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| | Nation's Restaurant News: Chefs are raising braising to an art form as diners' palates seek traditional comfort foods |
| | His braising liquids are primarily apple cider and stout beers, seasoned with garlic, bay leaves, shallots and dry fennel seed. | | | Braising, a traditional method of browning and simmering food in liquid at low heat for a long time, is more popular than ever before as restaurant chefs and customers seek out hearty comfort foods on cold winter nights. | | | Braising is a common cooking method for lamb shank, a less-tender cut than the leg. |
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http://www.findarticles.com/cf_dls/m3190/3_35/70656804/p1/article.jhtml
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| | Net4TV Voice: Braising Meats and Vegetables |
| | Braised Shortribs with Roasted Ribsteak & Horseradish-Dressed Frisee Salad | | | Braising is a combination of dry-heat and moist-heat methods of cooking. | | | Braised Pot Roast with Pennsylvania Dutch Vinegar Sauce & Garlicky Mashed Yukon Gold Potatoes |
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http://www.net4tv.com/voice/Story.cfm?storyID=1903
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| | Boston.com / A&E / Food / In praise of braising |
| | ''Braising is relaxing both for the cook and the people eating it," Stevens says as she reduces liquid in the red Le Creuset pot she used to brown the meat. | | | Braising hadn't found a major forum in the cookbook world until now, partly because it lacked the glamour and instant gratification of techniques such as grilling, sauteing, and stir-frying. | | | She slices the rich, tender pot roast and garnishes it with sage-flecked carrots. |
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http://www.boston.com/ae/food/articles/2004/11/10/in_praise_of_braising
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| | Braising Warms the Winter Soul |
| | Braising is usually associated with pot roasts, but the technique is much more versatile than this one dish and once you understand the technique, it is easy to be creative with different ingredient combinations. | | | Braising is classically defined as cooking a food item with a small amount of liquid in a closed vessel. | | | Braising is most often associated with meat, especially less tender cuts. |
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http://www.suite101.com/article.cfm/cooking_basics/89208
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| | Braising lets flavors simmer - Wednesday, 10/12/05 |
| | Braising is a good thing to do in the fall and winter because foods that are braised sit on the back burner or in the oven for a while, keeping the kitchen warm and cozy. | | | What you do to braise: First sear or brown the meat in a small amount of fat or oil in a heavy pan, add some vegetables, seasoning and liquid, cover and simmer ever so gently, or bake in a slow oven until the meat is so tender you can cut it with a fork. | | | Braising is a slow-cooking process that requires little tending once everything is in the pan. |
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http://tennessean.com/apps/pbcs.dll/article?AID=/20051012/FEATURES0201/510120377/1080/FEATURES02
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| | How to Braise - A Great Cooking Technique for Home Cooks |
| | Braising is a cooking method where meat or vegetables are first browned in a little fat, then slowly cooked in a tightly covered pot with a little liquid over low heat for a long period of time. | | | Check out my Braised Pork with Brown Cabbage or Ossobuco for examples of this cooking method. | | | This method of cooking is great for tough cuts of meat since the long slow cooking tenderizes the meat by breaking down the sinewy connective tissues without breaking down the muscle fibers while adding flavor at the same time. |
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http://www.reluctantgourmet.com/braising.htm
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| | JS Online: Braising tries a little tenderness, a lot of taste |
| | Rosemary, garlic and tomatoes flavor the braising liquid for a boneless lamb shoulder roast. | | | Remove the meat from the braising liquid, slice it and refrigerate the meat and liquid separately. | | | With the meat properly browned, add the braising liquid to the meat in the pot, and cook over high heat until the liquid comes to a full boil. |
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http://www.jsonline.com/entree/cooking/sep03/172680.asp
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| | Braising is the secret to tender, tasty ribs |
| | Braising is a slow cooking method that uses wet heat. | | | Braising them takes a little longer, but the flavor it produces make the wait worthwhile. | | | They're cut from the primal short plate of the cow's rib area, and they feature a bone 2 to 3 inches long that is layered with meat and fat. |
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http://www.freep.com/fun/food/qjimmy24.htm
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| | Braising in wine makes meats tender and intensely flavorful |
| | A slow cooker or the oven works as well for wine-braising meat or poultry as cooking it on top of the stove; however, the food must first be browned before adding it to the cooker or oven casserole. | | | Inspired by the cuisine of the French province of Burgundy, this richly flavored stew can be served with tiny new potatoes cooked in their jackets, egg noodles or fresh bread. | | | For tender braised beef, keep the cooking liquid below the boiling point throughout the braising period; high cooking temperatures toughen the proteins in meat. |
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http://detnews.com/2001/food/0118/braise/braise.htm
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| | The Archer Pelican: Braising and Broiling quotables |
| | While braising has a longer cook time, it's terrific for make-ahead meals. | | | The latter book is recipes from the restaurant, and the braised short ribs recipe is simply amazing. | | | Tony Colicchio gives a great braising lesson in Think Like a Chef, available at the Durham County Library. |
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http://archerpelican.typepad.com/tap/2004/05/braising_and_br.html
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| | All About Braising: The Art of Uncomplicated Cooking |
| | Other pots commonly used for braises are braiser pans, typically of lined copper, buffet casseroles, gratin dishes (lidded with parchment paper or foil), and a Doufeu, a Dutch oven lookalike with a well in the lid to accommodate ice to help condense the cooking liquid in the braise. | | | I was not surprised to find recipes for braising vegetables as sauerkraut and other cabbage dishes are well-known braise ingredients, but I was surprised to find braises for fish and some veal cuts. | | | The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. |
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http://www.wattlesoft.com/books/reviews/0393052303-2.html
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| | Braising can take the chill out of winter - Food Reference |
| | Braising refers to cooking food, often meat with vegetables, in a relatively small amount of liquid, at low heat for an extended period of time. | | | Cuts from the round are tough and can be braised but their fat content is too low to produce the same quality. | | | The cuts of meat most suitable for braising are ones that are tough, (frequently used muscles), are attached to the bone, and have at least moderate amounts of fat. |
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http://www.foodreference.com/html/artbraising.html
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| | Science of Meat: Braised Wasabi Salmon recipe |
| | The word braiser originated from the fact that, when one cooked on the hearth, the pot was buried in hot embers (braise in French means "smoldering coals"). | | | To braise (originally braiser in French) means to cook in a tightly covered container with just enough liquid to barely cover the meat (if a stew), or halfway up the piece of meat if preparing red meat, poultry, or fish. | | | Braising, a moist-heat method, is a good way to cook fish. |
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http://www.exploratorium.edu/cooking/meat/recipe-salmon.html
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| | Science of Cooking: Ask the Inquisitive Cooks! |
| | Most braises call for the tougher cuts of meats or poultry. | | | Liquid, such as wine, beer, stock, or broth, is also essential for braising because less tender meats have greater amounts of collagen than tender ones. | | | Usually, braising recipes begin by browning the meat in a little oil. |
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http://www.exploratorium.edu/cooking/icooks/2-1-03article.html
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| | Braising |
| | Braising is a method of cooking in the oven. | | | In brown braising joints and portion cuts of meat are marinaded and may be larded then sealed quickly by browning on all sides in a hot oven or in a pan on the stove. | | | Joints are then placed on a bed of root vegetables in a braising pan, with the liquid and other flavourings, covered with a lid and cooked slowly in the oven. |
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http://www.netcomuk.co.uk/~media/brais.htm
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| | Food Management: Braising the Bottom Line.@ HighBeam Research |
| | Braising and stewing are economical ways to add rich flavor to healthful dishes. | | | For a simple dish, full of nutrients and that homespun "comfort food" appeal, consider braising and stewing, two moist heat cooking methods that result in low fat and highly flavorful menu items. | | | These two cooking methods are considered to be "combination" techniques that begin with the application of dry heat (searing) and end with the application of moist heat cooking. |
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http://highbeam.com/library/doc0.asp?DOCID=1G1:70429825&...
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| | Chef offers favorite braising recipes - The Honolulu Advertiser - Hawaii's Newspaper |
| | Short ribs, cut from the tough rib-cage area of the beef, lend themselves to long, slow, moist cooking &; braising is a perfect technique. | | | Use your favorite barbecue sauce for the sauce called for in the recipe | | | Home cooks in Hawai'i may not be able find veal cheeks to braise and serve with linguine, but chicken thighs will work, too. |
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http://the.honoluluadvertiser.com/article/2004/Dec/22/il/il21p.html
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| | Bublos.com: Compare Book Prices ›› All about Braising: The Art of Uncomplicated Cooking - Molly Stevens - ... |
| | Braising is a gift handed down from the earliest days of cooking, when cooks would tuck a few ingredients and a bit of liquid into a heavy pot, cover it tightly, bury it in a spent fire, and leave it to simmer slowly for hours. | | | The miracle of this cooking technique is that it asks so little of the cook yet delivers fork-tender food bathed in a delectable sauce. | | | On the traditional side, Molly offers exciting new twists on old favorites such as Short Ribs Braised in Porter Ale with a Maple Rosemary Glaze and Cabbage Rolls Stuffed with Pork and Sauerkraut in recipes so reassuring and precise you are guaranteed falling-off-the-bone-tender ribs and supple, succulent cabbage every time. |
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http://www.bublos.net/isbn/0393052303.html
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| | Vulcan :: Chef's Tips |
| | Braising: Sear both sides of meat products using the preheated bottom surface of the braising pan. | | | Since the braising pan stainless steel construction is not as porous as the carbon steel on a griddle, your pan surface needs to be seasoned more often. | | | Soups and Stocks: The braising pan is perfect for cooking stocks, soups, stews and chili. |
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http://www.vulcanhart.com/tips-vbp.cfm
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| | Better Homes & Gardens: Braising basics - tips for braising meat |
| | Never braise a tender, lean cut of meat such as beef or pork tenderloin; the long cooking time toughens tender meats. | | | Because braising tenderizes meat, choose these beef and pork cuts that benefit from long cooking. | | | Using a large Dutch oven over medium heat, brown the meat on all sides in just enough hot oil to prevent meat from sticking. |
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http://www.findarticles.com/p/articles/mi_m1041/is_n2_v75/ai_19056047
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| | Braising hearts - PittsburghLIVE.com |
| | But braise the chokes with cream and ham, and you get a dish that -- for an artichoke -- comes dangerously close to subtle. | | | For the last couple of years, I've been on a braising binge -- not for meat but for vegetables. | | | Most cooks know that when you cook a tough piece of meat with a little bit of liquid, you get a tender dish with a remarkably intense glaze. |
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http://www.pittsburghlive.com/x/style/s_193649.html
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| | Cooks.com - Recipes - Braising Ribs |
| | the ingredients of the braising mixture, mixing the rice... | | | Results 31 - 34 of 34 for braising ribs. | | | Have butcher make a pocket for dressing on inside of each chop with opening between the two bones. |
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http://www.cooks.com/rec/search/0,1-31,braising_ribs,FF.html
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| | F1786-97(2004)e1 Standard Test Method for Performance of Braising Pans |
| | This test method uses the term braising pan in accordance with Specification F 1047. | | | F1047 Specification for Frying and Braising Pans, Tilting Type | | | The food service operator can use this evaluation to select a braising pan and understand its energy consumption and performance characteristics. |
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http://www.astm.org/DATABASE.CART/PAGES/F1786.htm
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| | Braising Beef: Tender Is The Bite |
| | Because braising cuts have more flavor to begin with, and because the braising method gives them more influence over the flavors in the finished dish. | | | When this is fully cooked, you’re left with a fall-apart tender meat in a deeply flavored and wonderfully full bodied sauce, right in the pan, with very little fat. | | | Fact is, most chefs I know will confess they favor braised cheapo cuts over grilled, roasted or sautéed pricey cuts. |
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http://www.ediets.com/news/article.cfm?cmi=181164&cid=6&code=24565
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| | Fish & Seafood: pan braising/searing fish |
| | Pan Braising normally means some type of coating on the fish(flour, corn meal, nuts, bread crumbs or a combination) and browning in butter, veg oil. | | | Whether to finish in an oven depends on the thickness of the fish. | | | Do you finish the fish by baking it in the oven at a high temperature? |
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http://experts.about.com/q/748/2816523.htm
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| | Venison Boneless Shoulder - Ideal for slow cooking or braising techniques |
| | My favorite is braised venison shoulder with wine and mushrooms. | | | Use a basic pot roast recipe or be more creative and use the shoulder for any of the more elegant braising techniques. | | | It is great for the family or for a dinner party, since it can be totally prepared ahead of time, leaving you free to socialize and enjoy the evening. |
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http://www.avenison.com/bonelessshoulder.html
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