Braising Food: Three Reasons Why You Should Be Using This Cooking Method

Braised Food

Imagine this . . . crisp, orange carrots, crunchy, green celery, pungent, yellow onions sautéed in the glistening, brown liquid left behind from searing a large cut of beef, chicken, or other hearty, animal-based protein. (Mouth watering yet?) Add a broth or stock and a dry red or white wine, and cook this flavorful combination of ingredients in a long, slow simmer. (Put your feet up. Watch a movie.) This cooking method, known as braising, can transform your meals (and, even, your day) into a rewarding experience for all of your senses.

If you haven't tried this classic, yet simple, cooking method, here are three reasons why you should braise your food.

First reason: Save money. Braising your food will allow you to buy a large, inexpensive cut of meat and turn it into a tender, savory meal for your guests (or for yourself — with leftovers all week).
Second reason: Use only one pot. Pull that Dutch oven off the shelf, and create a full, well-rounded meal using only one pot — veggies included (You're welcome.).
Third reason: Impress like a chef. This easy, slow-cooking method uses time and heat to tenderize your cut of meat and coax out the earth-rich flavors of your fresh vegetables (tall, white hat optional).

Using the braising method, you'll be able to create some of these timeless dishes: Yankee Pot Roast (beef chuck cooked in red wine), Coq au Vin (chicken cooked in red wine), and Osso Buco (veal shanks cooked in white wine).

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Braising food Thermodyne

Posted in: Cooking Tips & Recipes