Adventures in Cooking
January 27, 2005
Last Thursday, I taught two classes on Braising at Adventures in Cooking in Wayne, New Jersey. The weather cooperated perfectly by snowing the night before - our first real snowfall this year before the weather went too far a few days later. It set the mood by being cold enough outside to warrant wanting to stay indoors to cook, and what better way to do so than to use winter’s favourite cooking technique - braising. To any students who might be reading, thank you for coming. I thoroughly enjoyed myself. For others interested in what we made, read below.
Slow Braised Orange Short Ribs
Moroccan Braised Chicken with Olives and Wild Mushrooms
Braised Leeks Au Gratin
Cinnamon Cider Braised Apples on Puff Pastry with Caramel Sauce
My next class at Adventures in Cooking will be on May 3rd and will be on the dishes of Trinidad and Tobago. Come join me!
I’m confused by “braising”. Is it browning in a pan and moving on to roasting/simmering?
I want to “braise”, but how do I?
Mary, thanks for your comment. Braising is defined as to cook, partially covered in liquid, in a covered pan, at a low temperature for a long period of time, often after preliminary browning. So, to a certain extent, you’re right. You start off by browning the meat (although you don’t have to). Then you add liquid, which can be anything from stock, to wine, to beer, to juices, to milk, and reduce the heat. Cover your food with a tight-fitting lid and let it cook for a long time. The result is tender and flavourful meats that come with a ready made sauce. Give it your best shot!