Braising

1. Braising Culinary Arts and Hospitality II Objective 6.04 Rebecca Benners

2. Braising • Combination cooking is combining dry heat and moist heat cooking methods. • Braising is a special combination cooking method. • Braising involves searing the outside of a large cut of meat and then simmering / stewing it partially covered in liquid.

3. Braising is so useful because it browns the outside of the meat while it is seared and then tenderizes the large cut of meat while it is being stewed. • Often braised meat will be served with a sauce that comes from deglazing the pan. Deglazing the process of taking the small bits of food from a pan and making them into a sauce. • Demi glace is a name for a concentrated stock that has been reduced from the braising liquid. Braising

4. The following vegetables are often braised: • Cabbage & Romaine • Endive & Collards • Celery & Rhubarb • Leeks & Onion • Braising vegetables allows them to be caramelized and get a sweet flavor but also become tender through moist cooking. • Recipe Example Link • http://www.recipezaar.com/Braised-Onions-a-La-Julia-Child-148656 Principles of Braising:Vegetables

5. Principles of Braising: Meat and Poultry • Once again, it is typically cuts of meat that people think of when they hear braising. • Proteins that are braised include • Beef • Pork • Chicken / Poultry

6. Steps for Braising Proteins: • Sear food with mirepoix (mixture of coarsely chopped vegetables). • Remove food from pan and deglaze • Return seared food to deglazed pan and add liquid. • Place pan in 350ºF oven and cook food slowly until it is fork tender Principles of Braising: Meat and Poultry

7. Braise meat at 250º F for better flavor and less shrinkage • To improve browning, dredge meat in flour before cooking. • Avoid adding a lot of salt because this slows down the browning process. • Brown meat BEFORE adding liquid. • To marinate meat, coat or immerse the meat in liquid for a period of time before cooking • Pat meat dry before cooking, especially if it has been marinated. • Marinating meat tenderizes the meat and adds flavor. Principles of Braising: Meat and Poultry

8. Principles of Braising:Pasta, Pilaf, and Risotto • Pasta and grains are often sautéed in butter or oil before added to the water that they will be boiled in. • Two methods we will learn about include: • Pilaf method • Risotto

9. Pilaf method – sautéing grains (normally rice) in butter or oil before adding the cooking liquid • Appropriate rice: long grain (white, brown, basmati, etc.) • Risotto is similar but it uses a parmesan cheese and wine for flavor. • Appropriate rice: Italian white short-grain rice (Arborio, Vialone or Carnaroli) Principles of Braising:Pasta, Pilaf, and Risotto

10. Safety and Sanitation • All foods need to be cooked to the proper temperatures: 145 for large cuts of beef and 165 for chicken. • Holding times – 6 hours or less without temperature control • Up to four hours with temperature control Safety and Sanitation

11. Equipment • Brazier – a deep pan that can be used on the range or in the oven, ideal for braising. • Hotel pans / raondeau: used for holding food in a steam table • Sauce pans – small pots with straight sides that are used to make sauces from drippings created while braising • Straight sided skillet – a circular pan with short straight sides used to cook braised vegetables.