what is braising?

Answer 1

Braising (from the French "braiser") is cooking with "moist heat," typically in a covered pot with a small amount of liquid which results in a particular flavor.

Answer 2

braise

[BRAYZ] A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating.

Answer 3

Braising (from the French "braiser") is cooking with "moist heat," typically in a covered pot with a small amount of liquid which results in a particular flavor.

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

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.

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.

Familiar braised dishes include Murshed, pot roast, beef stew, Swiss steak, chicken cacciatore, goulash, braised tilapia and beef bourguignon, among others. Braising is also used extensively in the cuisines of Asia, particularly Chinese cuisine.

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Answer 4

Braising is the act of slowly cooking solid food in liquid over a very low burner, for example, Braised Beef in Beer, where the beef is cut up into bite sized pieces, coated in seasoned flour, quickly fried in oil and then the beer is added. When the froth has died down, the whole lot is placed in a pot of seasoned stock with root vegetables and left to cook for about an hour and a half to two hours - very tasty!

Answer 5

Braising - cooking in shallow liquid, in an open container, usually after frying. Best way to cook lamb's liver or braising steak.

Answer 6

Braising is to cook with moist heat ie usually a joint of meat on a bed of vegetables in a large pot, liquid(stock/water/wine) just to cover the vegetable base. Foil over the top of pan/ casserole then tight fitting lid.
Meat cooks in the steam from the liquid and is flavoured by the veg and aromatics youve put as a base
best for cheaper, tougher cuts of meat which require long slow cooking.

Answer 7

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.

Answer 8

It is similar to stewing. Meat is generally discribed as braised. The technique is to cook slowly using a covered pot/cassserole dish in a shallow liquid, usually stock or water.

Answer 9

Braising is simply a combination of roasting, stewing and steaming

Answer 10

Is a cooking method by which food is browned with fat, then cooked slowly in covered pot with little moisture at low heat for a lengthy period of time. This process breaks down the fiber of the food, enhancing the flavor and tenderizing the meat. A well-covered pot is very important to prevent water from evaporating.

Like pot roast or other types of meat.