18: Cooking Methods: Braising Animation Video
Transcript:
Cooking Method: Braising
Braising is a combination cooking method. This method combines browning, a dry-heat cooking method, and simmering, a moist-heat cooking method. As a result, braising not only supplies the richer flavor and color produced by browning, but also tenderizes tough cuts by simmering.
First, the food is browned. Much like sautéing, browning uses just enough fat to cover the bottom of the pot. The pot and fat are then preheated over high heat and the food is browned on all sides.
After the food is browned, liquid is added and brought to a simmer. Once the liquid begins to simmer, the lid is placed on the pot, the heat is reduced, and simmering continues on the stovetop.
Braised dishes can also be simmered in the oven.
The cooking liquid from a braised dish is typically rich in flavor and is often used to make a sauce for the dish.