Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.
Get the prescription for better health as well as healthy weight loss, including:
Technically, braising is simmering food in a small amount of liquid in a covered or uncovered pan or casserole. 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. Both achieve the same purpose of tenderizing ingredients while adding flavor. The classic braised dish is Coq au Vin: chicken cooked in red wine.
If you like, you can start by searing the item you are going to braise. It's a bit of a fallacy that the searing will seal in the juices, especially when you are braising for a long time, since the whole purpose is to break down the fibers and add moisture. Searing can, however, add a wonderful caramelized flavor to the dish. If you do sear first, it's best to do that on the range over medium-high heat, then add the cooking liquid before putting the pan in the oven. Braising
I had a request from a Dr. Gourmet fan for a pot roast recipe, and in the same week I was watching Jacques Pepin and Julia Child make pot roast on their lovely show. Most recipes call for shoulder or chuck, but Jacques was using bottom round and I was so happy because that's what I've always used. It is a little leaner, so it has fewer calories than a traditional cut used for pot roast, but I think it's more flavorful. There's the same amount of marbling in the beef, but it is easier to trim the excess fat from the bottom round.
In just six weeks, Dr. Tim Harlan will take the guesswork out of eating healthy with dozens of easy, delicious recipes. Find out more about Just Tell Me What to Eat! - just $15.00 + s/h!