I ve started watching cooking shows and hear the word braising a lot. What does that mean?
Braising is a “combination method”, meaning it utilizes both dry and moist heat methods. In the dry heat (with fat) method, the product, usually meat or poultry is browned, other ingredients, such as vegetables are added, and then a liquid, such as stock and/or wine is introduced, making it a moist heat method where the food cooks at a lower temperature (300-325) for a longer period of time (2-3 hours). The important thing to remember in braising is that the liquid that the prouct is cooked in becomes a sauce that is served with the dish.This method is suitable for tougher, less expensive cuts of meat, as in my favorite, Osso Buco, braised veal shanks.
