
	Where results make sense

Topic: Braising

Related Topics

Vacuum flask cooking

Steaming

Cooking

Frying

Broiling

Grilling

Coddling

Baking

Pressure cooking

Roasting

Double steaming

FlashBake

Pan frying

Poaching (cooking)

Boiling

In the News (Sat 4 Jul 09)

Northern Trust

Marvin Harrison

Peter Chernin

Gary Locke

Match Play

Penelope Cruz

Mickey Rourke

AR Rahman

Danny Boyle

Hugh Jackman

	Braising Beef - Knowledge - Hormel Foods
		Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat.
		If the meat is to be braised in the oven, the meat should be cooked in a covered ovenproof pan and the oven temperature should be set at 325°F to 350°F. In both cases, the meat is allowed to cook until it is fork tender.
		Beef that has been braised is always cooked until it is well done because moist heat cooking methods permeate the meat with hot liquid and high temperatures, making the meat tender and flavorful.
	www.hormel.com /templates/knowledge/knowledge.asp?akw=&catitemid=20&hlite=true&id=383&querytext= (689 words)

	Braising and Stewing (Site not responding. Last check: 2007-10-26)
		Braising is the technique of cooking large cuts of meat, poultry, or vegetables in enough flavoured liquid to partially cover over a very low heat.
		The resulting braising liquid is exceptionally flavoursome and is served as a sauce, either as it is or reduced.
		Braises and stews are an opportunity to use flavoursome but less tender and gelatinous cuts of meat, such as shoulder, and tough, old poultry; save the tender cuts for roasting and sautéing.
	www.ibiblio.org /expo/restaurant/chef/braising.html (242 words)

	Braising - Wikipedia, the free encyclopedia
		Braising is cooking with "moist heat", typically in a covered pot with a small amount of liquid.
		Braising relies on heat, time, and moisture to successfully break down tough collagens in meat.
		Familiar braised dishes include Murshed, pot roast, beef stew, Swiss steak, chicken cacciatore, goulash, braised tilapia and boeuf bourguignon, among others.
	en.wikipedia.org /wiki/Braising (256 words)

	Braising -- Facts, Info, and Encyclopedia article (Site not responding. Last check: 2007-10-26)
		Braising, not to be confused with (Click link for more info and facts about Brazing) Brazing, is (The act of preparing something (as food) by the application of heat) cooking with "moist heat", typically in a covered pot with a small amount of liquid.
		Many classic braised dishes such as (Chicken and onions and mushrooms braised in red wine and seasonings) Coq au Vin are highly-evolved methods of cooking tough and unpalatable foods.
		Familiar braised dishes include (Cut of beef suitable for simmering in liquid in a closed pot) pot roast, beef stew, "Swiss" steak, chicken cacciatore, (A rich meat stew highly seasoned with paprika) goulash, (Click link for more info and facts about braised tilapia) braised tilapia and boeuf bourguignon, among others.
	www.absoluteastronomy.com /encyclopedia/b/br/braising.htm (410 words)

	Braising/Stewing Lamb - Knowledge - Hormel Foods
		Braising and stewing involve the slow cooking of meat in a liquid.
		If the lamb is to be braised in the oven, it should be cooked in a covered ovenproof pan and the oven temperature should be set at 325°F to 350°F. In both cases, the meat is allowed to cook until it is fork tender.
		The braising liquid and other ingredients can be discarded, served with the lamb as is, or can be strained and reduced into a thick sauce depending on the type of braised lamb recipe that is being prepared.
	www.hormel.com /templates/template.asp?akw=&catitemid=128&hlite=true&id=898&querytext= (930 words)

	Nothing melds flavors into a sensual delight quite like braising
		Stevens explains in her book that the reason braised foods taste so good is due to the slow, forgiving, gentle heat, which allows the tough tissue called collagen to dissolve into an unctuousness worth waiting for.
		To braise: Scatter in the onion and carrot.
		Braise at a gentle simmer for 30 minutes, checking after the first 10 or 15 minutes that the liquid is simmering peacefully.
	seattlepi.nwsource.com /food/196858_braise27.html (2828 words)

	TTU - Hospitality Services (Site not responding. Last check: 2007-10-26)
		Braising is my favorite cooking method but can be the most challenging of all cooking methods.
		Braising is a wet cooking method and is best for tough cuts of meats such as animal shoulders, legs, and other parts of the animal that are worked a lot.
		Braising creates the most comforting dishes that warm you on the cold days, and are economical because the meats used are always cheap.
	www.depts.ttu.edu /Hospitality/welcome/braising.asp (434 words)

	Classical Cuisine: Lecture Braising (Site not responding. Last check: 2007-10-26)
		Braising is a combination cooking method of dry and moist heat application.
		Foods to be braised are usually larger pieces that are first seared in a small amount of fat at high temperatures.
		Braised foods are always served coated with the sauce made from the cooking liquid.
	stu.aii.edu /~pl121/lecture_braising.htm (294 words)

	Reference.com/Encyclopedia/Braising
		Braising (from the French "braiser") is cooking with "moist heat", typically in a covered pot with a variable amount of liquid, resulting in a particular flavour.
		Braising is economical, as it allows the use of tough and inexpensive cuts, and efficient, as it often employs a single pot to cook an entire meal.
		Braising is also used extensively in the cuisines of Asia, particularly Chinese cuisine.
	www.reference.com /browse/wiki/Braising (299 words)

	cooking methods - braising and pot roasting
		Braising is a moist heat cooking method recommended for less tender cuts of meat.
		Braising is an excellent method for cuts with high amounts of connective tissue making them succulent and tender.
		At the end of cooking the braising vegetables are removed, and a sauce is made from the cooking liquid.
	www.recipes.co.nz /cookingtips/braising.html (480 words)

	in praise of braise (Site not responding. Last check: 2007-10-26)
		Braising is an elementary and nearly fool-proof cooking technique that turns tough cuts of meat meltingly tender, vegetables into morsels of incredible flavor and mere cooking liquid into intensely delicious sauce.
		Braising is made for winter, when a warm oven is welcome and we crave satisfying foods.
		Braising is one of the most basic culinary skills, a technique young French apprentices such as Bertrand Bouquin, now executive chef at Maisonette, learn and practice early in their training.
	www.enquirer.com /editions/2004/02/04/tem_food04lede.html (1112 words)

	JS Online: Braising tries a little tenderness, a lot of taste
		If you think of braising merely as a way to tenderize a tough piece of meat - making the best of a "bad bargain," as it were - you're missing half the value of this useful cooking method.
		Remove the meat from the braising liquid, slice it and refrigerate the meat and liquid separately.
		Braised Lamb with Rosemary, Peppers, Tomatoes, Corn and Zucchini
	www.jsonline.com /story/index.aspx?id=172680 (792 words)

	Braising
		Usually the purpose of braising is to concentrate the food's flavors in the surrounding liquid so that it can be made into a sauce, or allowed to reduce so that it coats or is reabsorbed by the foods being braised.
		Braising can be a relatively rapid process by which foods are very gently simmered just until they are cooked through, or it can involve long, slow cooking, used most often but not always for tough cuts of meat that require long cooking to tenderize them.
		Most foods are braised with enough liquid to come halfway up their sides, but some recipes call for very little; otherwise use none at all and rely on the foods to braise in their own juices.
	www.asianonlinerecipes.com /cooking_guide/braising.php (453 words)

	FamilyFun: FamilyFun: Praising Braising
		Very simply, braising is partially immersing food in a liquid and cooking it, tightly covered, over low heat for a longish period of time, until the food is tender and the flavors of liquid and food combine, mellow and resonate.
		Braising is tailor-made for tough cuts of meat like short ribs, stew meat and brisket.
		It's brought to a boil, the heat is lowered, and the food is simmered until it is fork-tender and the sauce has turned sweet and deep-flavored from the preliminary browning.
	familyfun.go.com /recipes/family/feature/dony199701_braising (422 words)

	Braising - a Great Cooking Technique for Home Cooks
		Braising refers to cooking food, often meat with vegetables, in a relatively small amount of liquid, at low heat for an extended period of time.
		The cuts of meat most suitable for braising are ones that are tough, (frequently used muscles), are attached to the bone, and have at least moderate amounts of fat.
		Cuts from the round are tough and can be braised but their fat content is too low to produce the same quality.
	www.reluctantgourmet.com /braising_meats.htm (689 words)

	Braising can take the chill out of winter - Food for Thought by Mark Vogel - Atlantic Highlands Herald - NJ
		Braising refers to cooking food, often meat with vegetables, in a relatively small amount of liquid, at low heat for an extended period of time.
		The cuts of meat most suitable for braising are ones that are tough, (frequently used muscles), are attached to the bone, and have at least moderate amounts of fat.
		Cuts from the round are tough and can be braised but their fat content is too low to produce the same quality.
	www.ahherald.com /food/2003/ft_030213_braising.htm (735 words)

	Try braising for an almost foolproof way to cook fish
		Braising is usually associated with tough cuts of red meat such as beef brisket, but it can refer to any method of half-submerging a piece of food in simmering liquid and covering it so that it both steams and simmers.
		Thick cuts of meaty white fish such as Pacific cod and halibut are delicious braised in a combination of coconut milk, fish broth, shallots and lemongrass.
		Nestle the fish and tomatoes into the stew, cover and braise until the fish is flaky, flipping once halfway through if necessary, about 3 minutes total.
	www.sfgate.com /cgi-bin/article.cgi?file=/c/a/2006/09/27/FDGHVLBU641.DTL&type=printable (932 words)

	Braising with Tea
		In classical cooking, braising is a moist cooking method in which the foods being cooked are barely submerged and the liquid never exceeds a simmer.
		To braise, place the chicken in a large pan or Dutch oven, season with salt and pepper to taste, then cover with the sautéed mixture.
		This braising liquid can also be used for other meats, poultry, or vegetables, but cooking times differ greatly according to the cuts of meat or the quantity and type of vegetables.
	www.globalgourmet.com /food/special/2001/cooktea/braising.html (232 words)

	Braising lets flavors simmer - Wednesday, 10/12/05 (Site not responding. Last check: 2007-10-26)
		Braising is a good thing to do in the fall and winter because foods that are braised sit on the back burner or in the oven for a while, keeping the kitchen warm and cozy.
		Braising is a slow-cooking process that requires little tending once everything is in the pan.
		What you do to braise: First sear or brown the meat in a small amount of fat or oil in a heavy pan, add some vegetables, seasoning and liquid, cover and simmer ever so gently, or bake in a slow oven until the meat is so tender you can cut it with a fork.
	tennessean.com /apps/pbcs.dll/article?AID=/20051012/FEATURES0201/510120377/1080/FEATURES02 (311 words)

	Braising turns inexpensive meats into flavor-rich meals - 03/08/01 (Site not responding. Last check: 2007-10-26)
		It is important to braise at a low temperature -- a bare simmer on the stove or in a 325-degree oven -- to keep the meat moist and tender.
		Braising is easy, but there are a few watch points.
		Braising can be done on the stove over a low flame or in the oven -- the important thing is to use a low temperature.
	www.detnews.com /2001/food/0103/10/d12-196780.htm (787 words)

	Braising (Site not responding. Last check: 2007-10-26)
		Braising is defined as the cooking of whole food or large cuts in a covered container with an appropriate amount of liquid which forms the basis of the sauce.
		Braising like stewing is a long slow process which converts and softens the collagen, it also retains water soluble vitamins and minerals.
		Brown Braising where the food is browned beforehand and dark ingredients such as brown stock or other red meat, or red wine are used.
	www.cookeryonline.com /Resource/Topics/Braising.html (381 words)

	* Braising - (Gastronomy): Definition (Site not responding. Last check: 2007-10-26)
		Braising is simmering food in a small amount of liquid in a covered or uncovered pan or casserole.
		Braise - Braising involves cooking a food in a little fat to brown--usually on the stove top--then covering and cooking slowly until done.
		Another slow-cooking method is braising, in which meat is first browned, then cooked slowly in a small amount of liquid in a covered pan...
	www.mimihu.com /gastronomy/braising.html (532 words)

	All About Braising: The Art of Uncomplicated Cooking
		Braising is a very well-defined method characterized by browning a relatively large cut of protein or vegetable, followed by cooking over a low, all-around heat with liquid extending about 1/3 the way up the height of the primary ingredient.
		As braising is a very clearly characterized cooking method with a long tradition behind it, it is not surprising that their many different cookpots have evolved to accommodate the method.
		Other pots commonly used for braises are braiser pans, typically of lined copper, buffet casseroles, gratin dishes (lidded with parchment paper or foil), and a Doufeu, a Dutch oven lookalike with a well in the lid to accommodate ice to help condense the cooking liquid in the braise.
	www.wattlesoft.com /books/reviews/0393052303-2.html (1816 words)

	Nation's Restaurant News: Chefs are raising braising to an art form as diners' palates seek traditional comfort foods
		Braising, a traditional method of browning and simmering food in liquid at low heat for a long time, is more popular than ever before as restaurant chefs and customers seek out hearty comfort foods on cold winter nights.
		Braising is a common cooking method for lamb shank, a less-tender cut than the leg.
		After the braising is finished, Howell strains the liquid, which has been reduced by half, and uses it as a sauce for the pasta.
	www.findarticles.com /cf_dls/m3190/3_35/70656804/p1/article.jhtml (1247 words)

Try your search on: Qwika (all wikis)