Description
This article is from the Cooking
and Conversions FAQ, by with numerous contributions by Victor
Sack cooking.faq@mac.com others.
4.6 Braising
Braising is cooking 'by exchange', i.e. food (typically meat, but also
fish or vegetables) is first browned all over in a little fat (except
fish... see below), in a tightly sealed pot, immersed to half its depth
in liquid and cooked on top of the stove or in the oven, long, slowly,
and evenly, tenderizing it and, with the help of the juices that run
out, adding flavour to the resulting sauce.
Fish is typically braised differently, namely by laying in a buttered
dish, covered over with chopped shallots or onions, immersed to half its
depth in a mixture of wine and fish stock, and then cooked in the oven,
covered with aluminium foil or greaseproof paper.
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food, cooking, conversion, substitution, equivalent, measure, glossary, culinary
