We usually heard the word ‘braise’ which is included in the name of cuisines such as ‘braised pork’, ‘braised chicken’ or even ‘braised beef’, but what is it all about? What is its difference to other food? This is the second article of basic cookery – the braising method. Compared to stew, braising is also a process of cooking meat using water, liquid or stock. It is also cooked using low to medium heat but firmly lidded or with heatproof vessel to attain the exact flavoring needed. Furthermore, when the liquid is thoroughly flavored, it is also used as the accompanying flavor of the cuisine except for the vegetables because of the strong flavoring produced by them.
The most suitable food for braising is beef, meat, chicken or other feathered game such as duck, guinea fowl or pheasant, and of course the vegetables. Its characteristic when these foods are braised is they retain its colors, softens all part of the ingredients, and larding which improves the moisture and flavor content of meat.
Brassiere is the braising pan (which is acquired from the word braise) which is made of heavy/thick sided pan and tight lid. The thickness of the pan made it hold the heat and create optimum cooking for the food. The process of cooking in braising is very slow to attain the tenderness preferred and make the combination of flavors from the meat to the liquid and liquid to the meat be appealing.
Simple procedure for braising are usually prepared using an oven or on the stove using low heat at first. Vegetables and fruits are “blanched” or “plunged” in boiling water before cooking the braised cuisine. This technically kills the bacteria and stimulates the flavors from them. “Mirepoix” is the basic braising cooking since it will lifts the meat from the base of the pan and add more flavors to the meat since mirepoix is a combination of different vegetables and sometimes fruits that is mixed with meat. And now, the meat is inside a heavy lidded pan to retain it natural oil and to maintain the temperature which is 180-2000C for the meat and 140-1600C for the veggies. The main reason behind the heavy lidded pan is to maintain all different flavorings in the pan and within the sauce.
To test if the food is already cooked, we can used the skewer and pressed it with little resistance and see if the food has its quality taste and color and of course its aroma. Nevertheless, the liquid can be thickened using starch or flour; and can be thinned using additional stock or water. And lastly, we should always consider the safety practices inside the kitchen and in braising food since it composed of high heated materials and metal. Be composed of your physical hygiene to reduce the risk of transportation of bacteria and other foreign organism.
