Braising Food without Babysitters: It’s Possible with the Best Equipment

Thermodyne

Braising food is one of the easiest ways to pull restaurant patrons in and score 5-star reviews so why don’t more establishments do it? Perhaps many mistakenly believe that their staff must babysit the dish as it cooks. Or, they could worry that something will go wrong with the mirepoix. We have solutions to both problems starting with the latter.

Every restaurant chef worth his mirepoix knows that it is essential to sear meat before braising it. A good sear stars with rippling hot, vegetable oil and maybe some roasted garlic or fresh herbs. The addition of garlic and herbs will only deepen the mirepoix flavor profile as the braising process progresses.

After the meat is seared and resting comfortably nearby, the mirepoix goes into the pot. We think that the keys to an excellent one are uniformly cut ingredients and a medium-hot pan followed by a flavorful, deglazing liquid. When it’s ready, fire up the Thermodyne Foodservice Products and let them do the babysitting. It’s that straightforward.

Our commercial equipment is tailor-made for braising food the right way, so minimal human contact is needed with the ingredients. Place the seared protein into a buffet pan and add the out-of-this world mirepoix too. It should be just enough to partially wet the protein, not cover it. Next, slide the buffet pan into one of our units and program the machine to suit.

And by the way, you can even set a timer to remind the staff to add root vegetables or other ingredients towards the tail end of the braising process. The timing unit may also come in handy if you want to hold the food overnight and start braising it in the morning or another time of day. Super easy right? To discover other ways to wow customers with braised foods, please contact your Thermodyne Foodservice Products rep today.

Thermodyne

Posted in: Cooking Tips & Recipes