Combination Cooking Methods
Some cooking methods use both dry heat and moist heat cooking methods. The two most common combination cooking methods are braising and stewing. In both methods, the first step is to brown the main item, usually using dry heat. The second step is to complete the cooking by simmering the food in a liquid. Combination methods are often used for less tender but flavorful cuts of meat, as well as poultry and some vegetables. Depending on the cut of meat, fish, or poultry used and the ingredients in the accompanying sauce, braising can be a healthier cooking technique. Stews that include a starchy cooking liquid are considered less healthy.
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Stewing
Stewing also uses a combination of dry– and moist-heat cooking methods. Stewing is most often associated with smaller pieces of food that are first browned in a small amount of fat or oil or blanched in a liquid. Cooking is then finished in a liquid or sauce, which is served as part of the finished dish. Stewed foods have enough liquid added to cover them completely and are simmered at a constant temperature until tender. Cooking time is generally shorter for stewing than for braising because the items are smaller.…
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Braising
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…