Braising uses a combination of dry and moist heat cooking methods to provide the best aspects of both methods. Braising foods are usually large pieces that are first browned in a small amount of fat at a high temperature. As with sautéing, heat is transferred from the pan to the food primarily by conduction. Vegetables and seasonings are added, and enough sauce or liquid is added to cover one-third to one-half of the cooking surface. The pan is covered, and the heat is reduced. The food is then cooked over low heat, using a combination of boiling and steam to transfer heat from the liquid (convection) and air (convection) to the food. This can be done on the stovetop, in a skillet with a lid, or in the oven. A long, slow cooking period helps to tenderize the item. Braised foods are usually served with a sauce made from the cooking liquid.
sear to brown food quickly over high heat; usually done as a preparatory step for combination cooking methods
Procedure for Braising Foods
- 1 Cut, trim, or otherwise prepare the food to be braised. Dredge it in flour, if desired.
- 2 Heat a small amount of fat in a heavy pan or tilting skillet.
- 3 Sear the food on all sides. Some foods—notably meats—should be removed from the pan and kept warm after they are seared.
- 4 Add vegetables, seasonings, or any other ingredients and sauté.
- 5 Add flour or thickener, if desired, to thicken the sauce.
- 6 Add cooking liquid to cover the food being braised partially.
- 7 Add aromatics and seasonings.
- 8 If the principal item is removed, return it to the pan.
- 9 Cover the pan and bring the cooking liquid to a simmer. Cook slowly on the stovetop or in an oven at 250–300°F (120–150°C). Baste and turn the food as needed.
- 10 Doneness is usually determined by texture and tenderness. When the principal item is cooked, remove it from the pan and hold it in a warm place.
- 11 Prepare a sauce from the braising liquid if desired. This may be done by cooking the liquid on the stovetop to intensify its flavors. if the food was braised in an unthickened stock, the stock may now be thickened using a roux, arrowroot, or cornstarch. Strain the sauce or, if desired, purée the mirepoix and other ingredients and return them to the sauce. Adjust the sauce’s consistency as desired.
