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1 year, 3 months ago via cooking-questions.com

How do you braise cook your food?

Is it also like stewing or pot roasting where the food is cooked under a small amount of liquid? How is it different from poaching? Is the purpose of braising to concentrate the food’s flavors in the surrounding liquid so that it can be made into a sauce?
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bossrad | 1 year, 3 months ago
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Hi @mmng23! Braising is a low and slow cooking method best suited for cuts of meat that would otherwise be too tough to eat. Braising is basically the same as pot roasting or stewing, depending on the amount of liquid used. This cooking method makes for tender and flavorful meals, all in one pot!

To braise foods, you should first brown the meat and/or vegetables in a pot on the stove with some oil or butter. Once the food is browned, add in the cooking liquid, such as water, broth, stock, or alcohol, until it comes up to one-third to one-half the height of the meat/vegetables. Cover the pot and place it in the oven and keep it at a slow simmer from one hour to several hours, until the meat is very tender. Then strain the meat and vegetables out of the liquid and set aside. At this time you may prepare a gravy or sauce from the liquid left in the pot. You can simmer the liquid on the stove until it reduces, or you may add a slurry of flour and water to thicken it.

Braising is an easy way to prepare delicious meals. You can choose to make a sauce or gravy from the cooking liquid, which I highly recommend. The best part is that everything is contained in one pot, so it makes for easy clean up!

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