Techniques

Braising

Braising is simmering food in a small amount of liquid in a covered or uncovered pan or casserole. I will often start by searing whatever I want to braise. This helps seal in the juices and the liquid ensures juiciness. Sear at a higher temperature with the oven at about 400°F and then reduce the heat to 325°F. This will keep the liquid just below the boiling point at 190 - 200 degrees.

By cooking at a low heat for a longer period of time, tougher cuts of meat turn out tender because the fibers are broken down slowly while the liquid – usually wine, stock or water – keeps food moist. The braising liquid can be used in making sauces.