What cooking method does the term “Braise” refer to and what foods are commonly prepared in this manner?
Braising refers to cooking food long and slow in a few inches of liquid. The food is not quite covered by the liquid, producing both a steaming and stewing effect. This long, slow cooking method allows you to use less expensive cuts of meat because the fibers break down, making it tender. Foods commonly braised are large, tough cuts of meat such as chuck steak. Vegetables and broth are usually added to produce a tasty mixture of flavors.
Related Questions
- What cooking method does the term "Stir-fry" refer to and what foods are commonly prepared in this manner?
- What cooking method does the term "Braise" refer to and what foods are commonly prepared in this manner?
- What cooking method does the term "Simmer" refer to and what foods are commonly prepared in this manner?
