Method Braising relies on heat, time, and moisture to break down the tough connective tissue collagen ... and slow cooker slow cooking e.g., crockpots are forms of braising. Techniques File Potroast.JPG thumb .... Braising is economical, as it allows the use of tough and inexpensive cuts, and efficient, as it often employs a single pot to cook an entire meal. Barbecue braising It is possible to braise meat and vegetables ... as barbecue braising , or combining grilling directly on the surface and braising in a pot. To braise ... advantages to barbecue braising the first is that this method now allows for browning the meat directly on the grill before the braising, and the second is that it also allows for glazing the meat with sauce and finishing it directly over the fire after the braising, effectively cooking the meat ... articles how to barbecue braising.aspx? A New Way to Grill Barbecue Braising Fine Cooking ... and Moroccan tajine s, among others. Braising is also used extensively in the cuisines of Asia , particularly Chinese cuisine , where soy sauce is often the braising liquid. ref cite book last ... more details
Boeuf la mode beef in the style is a France French version of what is known in the United States as pot roast beef pot roast . It is a way to prepare a tougher cut of beef rich in connective tissue, and in older recipes often lardon lardoned . The dish is prepared by first browning the beef in oil, lard, or bacon fat. Some recipes include a preliminary marinating step where the beef is marinated in a combination of wine and brandy before browning. The browned beef is then braising braised in a liquid composed primarily of red wine with garlic and root vegetables usually celery , carrot s and onion s and herbs such as thyme, bay, or celery seed. Many recipes add tomato es or canned tomato sauce, while others add beef broth and or brandy or other distilled spirits. In some older recipes the addition of a calf s foot or soup bone s would add gelatin to the braising liquid, which serves to thicken the resulting sauce. To finish the dish, the braised beef is removed and set aside to rest. Meanwhile, the braising liquid is strained and reduced to a sauce. The beef is then sliced and served with the sauce made from the braising liquid. External links http www.astray.com recipes ?show Beef 20a 20la 20mode Beef a la Mode from Astray recipes See also Boeuf bourguignon Cuisine of France Category French cuisine Category Beef dishes meat stub it Stufato d asino pl Sztufada ... more details
Albert sauce is a sauce used principally in British cuisine to enhance the flavour of braising braised beef . It consists of grated horseradish in a clear bouillon broth bouillon , thickened with cream and egg food egg yolk s, and spiced with a little Mustard condiment prepared mustard diluted in vinegar . It is named after Prince Albert of Saxe Coburg and Gotha , Victoria of the United Kingdom Queen Victoria s prince consort . References Larousse Gastronomique Albert sauce Category Sauces Category British condiments condiment stub es Salsa Albert ... more details
Tripoux or Tripous is a dish made with small bundles of sheep tripe , usually stuffed with sheep s feet, sweetbread s and various herb s and garden vegetable s. There are a number of variations on this dish, but they generally all involve Savoriness savoury ingredients held together with sheep tripe and braising braised over low heat. References Larousse Gastronomique Tripous meat stub Category French cuisine Category Offal Category Lamb dishes ca Trip es Tripoux fr Tripoux oc Tripons ... more details
unreferenced date January 2011 Swiss steak is a method of preparing meat , usually beef , by means of rolling or pounding, and then braising in a cooking pot of stewed tomatoes , either on a stove cooker or in an oven . The name does not refer to Switzerland, but instead to the process of swissing , which refers to fabric or other materials being pounded or run through rollers in order to soften it. Swiss steak is typically made from relatively tough cuts of meat, such as the round, which have been pounded with a tenderizing hammer, or run through a set of bladed rollers to produce so called cube steak . The meat is typically coated with flour and seasonings and cooked in a gravy made from tomato and sometimes green and red peppers. The process of swissing meat is done to enable tougher and cheaper pieces of meat to be tenderized. Cube steak is the usual meat used in producing Swiss steak by most home cooks. Cube steak has had the connective fibers that make the meat tough physically broken by the butcher and the braising process further breaks down the connective tissue in the meat. Swiss steak should be tender enough to be eaten without a knife. See also Hamburger Meatloaf Salisbury steak Notes reflist Category American cuisine Category cooking techniques Category Meat Category Beef dishes meat stub cooking stub ... more details
beefbox name Beef Cuts image BeefCutChuck.png caption beefcut Chuck steaktype Pot roast footnotes File Potroast.JPG thumb left 267px Yankee style pot roast with root vegetables Pot roast is a Braising braised beef dish. Pot roast is typically made by browning chemical process browning a roast sized piece of beef to induce a Maillard reaction , then slow cooking in or over liquid in a covered dish. Tougher cuts such as chuck steak , Boneless chuck roast, and 7 Bone Roast 7 bone pot roast are popular joints of this technique. Unsuitable for oven roasting due to the toughness of the fibers, they become tender and flavorsome after slow braising. As with all braises, slow cooking tenderize s, while the liquid exchanges its flavor with that of the beef, resulting in tender, succulent meat. Pot roast in North America also known as Yankee pot roast ref http www.epicurious.com tools fooddictionary entry?id 4086 ref is often served with carrot s and or potato es as well as other vegetables such as onion s simmered in the cooking liquid. Sauerbraten is a popular variety of pot roast in Germany. See also Portal Food Lancashire hotpot Nikujaga References cookbook Classic Pot Roast Notes Reflist spacing meat stub Beef Category Beef dishes es Estofado gl Estufado he pt Estufado tl Estopado zh ... more details
. Other popular preparations are barbecue and braising . Beefbox name Beef Cuts image BeefCutRib.svg ... External links http www.diningchicago.com blog 2011 01 05 eat this short ribs beefy bones for braising ... more details
Cleanup date October 2009 Image RedCookedPorkBelly.jpg thumb right 250px Red cooked pork belly served with thickened braising sauce In Chinese cuisine Chinese cooking , Red cooking also Chinese stewing , red stewing red braising and flavour potting is a slow braising Chinese cooking techniques cooking technique that imparts a red color to the prepared food. There are two types of red cooking h ng sh o Traditional Chinese character Traditional Chinese Simplified Chinese Characters Simplified Chinese which can be done in less than 20 minutes and usually does not require much water. And l Traditional Chinese Simplified Chinese pinyin l which usually requires prolonged cooking of up to several hours and the items must be submerged in the cooking liquid. Red cooking is popular throughout most of northern, eastern, and southeastern China. The name is derived from the dark red brown colour of the cooked items and its sauce. Types Soy sauce either combination of light and dark soy sauce , fermented bean paste , or caramelized sugar is commonly used to give an appetizing reddish brown hue and flavour to the items being cooked. Adding coloring is unnecessary. Both lu and hong shao red cooking are forms of stewing or braising and are characterized by the use of soy sauce, Chinese rice wine e.g. Shaoxing wine , huangjiu and caramelized sugar. Whole spices star anise , black cardamom caoguo , Cinnamomum aromaticum cassia , and or fennel seeds or five spice powder are crucial elements in these dishes but are used in moderation so that their flavours do not overwhelm the main ingredients. Red cooked stews may be meat heavy or contain a variety of meat, vegetable s, and boiled egg hard boiled egg s. Such dishes may be served hot or cold, and the sauce or stock food stock is often Master stock re used . See also Portal Food Jiangsu cuisine Fujian cuisine Zhejiang cuisine Shanghai cuisine Hunan cuisine Char siu Kho References Refbegin Charmaine Solomon s Encyclopedia of A ... more details
Unreferenced date May 2010 Beefbox name Beef image BeefCutChuck.png caption beefcut Chuck steaktype 7 Bone roast footnotes The 7 bone roast or 7 bone steak is from the chuck steak chuck section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like a 7 , which gives the steak its name. The steak differs from the 7 Bone Roast only in thickness. 7 Bone steaks are cut 1 2 to 3 4 inch thick. This cut is also known as center cut pot roast . Like most of the chuck, the 7 Bone roast or steak is generally considered a rather tough cut of meat and is most suitable for a long cooking in liquid at a low heat such as braising . Cuts of beef Meat stub ... more details
Unreferenced date February 2011 merge flat iron steak date February 2012 The beef clod or shoulder is one of the cheapest cuts of beef and is taken from the shoulder region of the cattle . This is why it is sometimes called chuck or shoulder clod. Beef clod consists of a large muscle system and some fat that covers the muscles. Beef clod can be prepared in a variety of methods both dry and moist, but the most recommended method to cook beef clod is to cook it with moist heat or braising . Long slow smoking also provides acceptable results. meat stub Cuts of beef Category Cuts of beef ... more details
Jambonneau is a French French cuisine culinary term for the knuckle end of a leg of pork or ham . It is consumed fresh, Curing food preservation salted or smoking cooking smoked . In addition, after braising or poaching , jambonneau is traditionally served with sauerkraut or used in soups . ref name LG cite book title Larousse Gastronomique year 2009 publisher Clarkson Potter location New York isbn 978 0 307 46491 0 pages 566 567 ref The same term may also be used for a chicken thigh that has been stuffing stuffed , usually with forcemeat , shaped like a ham and braised. Such a preparation is called jambonneau as it has a shape similar to the pork or ham form. ref name LG References reflist Category French cuisine Category Pork dishes Category Chicken dishes fr Jambonneau ... more details
cooking icooks 2 1 03article.html title Braising Makes a Tough Cut Tender work Science of Cooking ... , fricassee , stew, or daube. While all these dishes are variations on braising, most are more complex ... more details
Image Gremolata.jpg thumb Gremolata Gremolata or gremolada is a chopped herb condiment typically made of Zest ingredient lemon zest , garlic , and parsley . It is a traditional accompaniment to the Italian cuisine Lombardy Milanese Braising braised veal Shank meat shank dish ossobuco ossobuco alla milanese . ref Oxford Companion to Food , s.v. veal ref Ingredients Gremolada always includes grated lemon peel, but beyond that there is considerable variation. Most, but not all recipes include parsley, mint and garlic and most include anchovy anchovies especially in Milan itself , and possibly rosemary and Salvia officinalis sage . ref Waverley Root, The Food of Italy , 1971, p. 272 f ref See also Persillade , a sauce made from parsley and garlic References references Category Italian sauces Italy cuisine stub Condiment stub de Gremolata es Gremolata fr Gremolata it Gremolada lt Gremolata nl Gremolata pl Gremolata pt Gremolata sv Gremolata ... more details
Unreferenced stub auto yes date December 2009 Beefbox name Beef Cuts image BeefCutChuck.png caption beefcut Chuck steak Chuck steaktype Top Blade steak footnotes The top blade steak is one that comes from the chuck section of the steer or heifer. The steaks are cross cut from the top blade subprimal, also known as Infraspinatus. It has a line of tough connective tissue down the middle, creating a tough steak best suited to braising . It is becoming more popular and profitable to abstain from cross cutting the top blade and instead produce flat iron steak s which eliminate the connective tissue. Image blade steak.jpg thumb 300px right Raw Blade Steak Cuts of beef Beef DEFAULTSORT Blade Steak Category Cuts of beef Meat stub id Punuk sapi pt Paleta bovina ... more details
A traditional ballotine is a boned leg of chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stiched up with a trussing needle. A ballotine is cooked by braising or Poaching cooking poaching . A ballotine is often shaped like a sausage or re formed to look like the leg, often with a cleaned piece of bone left in the end. In today s commercial kitchens a ballotine is often made from other parts of poultry like the breast, also today s ballotine may be made using many types of meat and not always poultry. Although ballotines are related to galantine galantines they are distinctive by being single serve items classified as Entr es as opposed to Relev s ref Le R pertoire De La Cuisene Standard Edition L. Saulnier ref . They are also served hot or cold, whereas a galantine will be served cold. See also Gooducken Turducken References Reflist Category Meat Meat stub ... more details
File Braised pork in brown sauce.jpg thumb unreferenced date March 2011 Hong shao rou also Red cooking Red Braised Pork Chinese language Chinese is a classic pork dish from mainland China , cooked using pork belly and a combination of ginger , garlic , aromatic spice s, chilli pepper s, sugar , light and dark Soy sauce soy , and rice wine . The pork belly is cooked until the fat and skin are gelatinous and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. As the English name suggests, the melt in the mouth texture is formed as a result of a long braising process, using relatively little liquid. Very popular in China , this dish is becoming more popular in western countries with the spread of Chinese immigrant s across the globe. References See Wikipedia Footnotes on how to create references using ref ref tags which will then appear here automatically Reflist External links Categories Category Articles created via the Article Wizard Category Pork dishes Category Chinese cuisine ... more details
In cooking , tenderizing is a process to break down collagen s in meat to make it more palatable for consumption. There are a number of ways to tenderize meat Mechanical tenderization, such as meat tenderizer pounding or piercing. ref name oFaC cite book last McGee first Harold title On Food and Cooking ON FOOD AND COOKING, The science and lore of the kitchen year 2004 publisher Scribner isbn 978 0 684 80001 1 pages 155 ref The tenderization that occurs through cooking, such as braising . ref name LAR cite book title LAROUSSE Gastronomique year 2000 publisher Hamlyn isbn 0600602354 pages 1204 ref Tenderizers in the form of naturally occurring enzyme s, which can be added to food before cooking. ref name oFaC Examples of enzymes used for tenderizing papain from papaya , ref name LAR bromelain from pineapple and actinidin from kiwifruit . Marination Marinating the meat with e.g. vinegar , wine or lemon juice . ref name oFaC Brining the meat in a salt solution brine . ref name oFaC Beef aging Dry aging of meat at convert 0 to 2 C F . ref name LAR References Reflist Category Cooking techniques Category Article Feedback 5 cooking stub ko sv M rning ... more details
accessdate 2010 06 18 ref Cooking technique The korma style is similar to all other braising ... by a braising at a continuous low temperature. This prevents the lamb from toughening, a particular ... by the braising the pan is then covered and shaken to release steam and mix the contents. ref name singhp26 ... more details
confused Chicken masala image Flickr preppybyday 4843102799 Chicken marsala.jpg right thumbnail Chicken marsala with mushrooms, red potatoes, red and green bell peppers, and pancetta Chicken marsala is an Cuisine of Italy Italian dish made from chicken cutlets, mushrooms, and Marsala DOC Marsala wine . The chicken is coated in flour, briefly Saut saut ed , and then removed from the pan, which is then used to make a Marsala Reduction cooking reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onion s or shallot s, as well as mushroom s, herb s and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately. ref The New Best Recipe 2004 . America s Test Kitchen. ref In an alternative method, the chicken breasts may be braising braised in a mixture of Marsala, butter , olive oil , mushrooms, and spices. The dish is commonly served with pilaf, potato es, or pasta . References references External links wikibooks Cookbook Chicken marsala Italy cuisine stub Category Chicken dishes es Pollo marsala fr Poulet au marsala ... more details
File Coq au vin rouge.jpg thumb 250px right Coq au vin File Coq au vin.jpg thumb 250px right Ingredients, before braising . Coq au vin IPA fr k k o v French rooster with wine is a France French braise of Chicken food chicken cooked with wine , lardon s, Edible mushrooms mushroom s, and optionally garlic . While the wine is typically Burgundy wine Burgundy , ref name oxford many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune Jura department Jura , coq au Riesling Alsace , coq au pourpre Beaujolais nouveau , coq au Champagne wine Champagne , and so on. History Various legends trace coq au vin to ancient Gaul and Julius Caesar , but the recipe was not documented until the early 20th century ref Edmond Richardin, ed., La cuisine fran aise l art du bien manger Ed. rev. et augm. Paris, 1906, http gallica.bnf.fr ark 12148 bpt6k203897f.image.f252.pagination p.227 ref it is generally accepted that it existed as a rustic dish long before that. ref name oxford Oxford Companion to Food , s.v. cock ref A somewhat similar recipe, poulet au vin blanc , appeared in an 1864 cookbook. ref Cookery for English Households , by A French Lady, http books.google.com books?id t9ABAAAAQAAJ&ots R UjueoDbN&dq Cookery for English Households&pg PA93 p.93 ref Preparation Although the word coq in French means rooster , and tough birds with lots of connective tissue benefit from braising, most coq au vin recipes call for capon or Chicken food chicken . Standard recipes call for a chicken, red wine often Burgundy wine Burgundy , lardons salt pork , Agaricus bisporus button mushrooms , onions, often garlic, and sometimes brandy . Recipes with vin jaune may specify morel s instead of white mushrooms. The preparation is similar in many respects to beef bourguignon . The chicken is first marination marinated in wine, then seared in fat and slowly simmered until tender. The usual seasonings are salt, pepper, thyme , parsley and bay leaf , usually in the form ... more details
Image Sushi searing.jpg thumb 200px Eel sushi is seared using a blow torch Searing or pan searing is a technique used in grilling , baking , braising , roasting , saut ing , etc., in which the surface of the food usually meat , poultry or Fish food fish is cooking cook ed at high temperature so a caramelization caramelized crust forms. Similar techniques, Browning partial cooking browning and blackening cooking blackening , are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 C 300 F , so searing requires the meat surface be free of water, which boils at around 100 C 212 F . ref http bbq.about.com od grillinghelp a aa032805a.htm Separate the myth from the facts ref Although often said to lock in the moisture or seal in the juices , searing has been demonstrated ref name McGee cite book author McGee, Harold title On Food and Cooking Revised Edition publisher Scribner year 2004 isbn 0 684 80001 2 Page 161, The Searing Question . ref to result in a greater net loss of moisture versus cooking to the same internal temperature without first searing. Nonetheless, it remains an essential technique in cooking meat for several reasons The browning creates desirable flavors through caramelization and the Maillard reaction . The appearance of the food is usually improved with a well browned crust. The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate . Typically in grilling , the food will be seared over very high heat and then moved to a lower temperature area of the grill to finish cooking. In braising , the seared surface acts to flavor, color and otherwise enrich the liquid in which the food is being cooked. Sealing in the juices The belief that searing meat seals in the juices is widespread and still often repeated. This theory was first put forth by Justus von Liebig , ... more details
Refimprove date September 2009 Image Carnitas.jpg thumb 300px Tacos made with carnitas filling Carnitas , literally little meats , is a type of braised or roasted often after first being simmer simmered pork in Mexican cuisine . Pork carnitas is traditionally made using the heavily Marbled meat marble d, rich boston butt or picnic ham cuts of pork. Contrary to their misleading names, these are neither rump nor ham areas, but rather the upper and lower sections of the front shoulder of the hog. ref http food.oregonstate.edu glossary c carnitas.html Carnitas. http food.oregonstate.edu Food Resource , Oregon State University. Accessed June 2011. ref The 6 16 lb 3 7 kg sections are usually cut down to a workable 6 10 lb size and seasoned heavily before slow braising or slow roasting, generally in the range of 160 to 180 F for 8 to 12 hour s. At this stage the collagen in the meat has broken down sufficiently to allow it to be pulled apart by hand or fork or chopped with a cleaver . Prior to serving, the pork, along with some of the rendered liquid, is placed in fairly shallow pans to maximize surface area and roasted at high 375 to 425 F or 190 to 220 C heat for a few minutes to produce the desired alternating texture of succulent softness and caramel caramelized crispness. The carnitas of Sahuayo , Michoac n , are internationally well known they are served accompanied with chopped coriander leaves cilantro and diced onion , salsa sauce salsa , guacamole , tortilla s, refried beans frijoles refritos , Lime fruit lime and radish es. Specific cuts of the carnitas for example, ribs food ribs , pork rind skin , or various offal organ meats can be requested. It can be a dish by itself, or as an ingredient in tamale s, taco s, torta s, and burritos . Traditional carnitas Given today s climate for more low fat , healthier foods, alternative methods like braising and roasting have become popular. These non traditional methods tend to produce a less savory result. ... more details
Refimprove date June 2009 Image Rinderroulade zutaten 02.JPG thumb 270px Uncooked Rouladen Rouladen or Rinderroulade , singular roulade are a Germany German meat roulade usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. In some countries, the roulade is also known as beef olive . Beef or veal is used as meat though some food scholars tend to believe that the original version was probably venison or pork, and pork is still popular in some areas. The beef rouladen as we know them today have become popular over the last century. The cut is usually Topside Beef or Silverside beef Silverside since this is the cheaper cut. The more expensive version would be the round steak , also known as rump steak . The meat is cut into large, thin slices. The filling is a mixture of smoked and cooked pork belly, chopped onions and chopped pickles Gurken which is at times varied by adding minced meat, sausage meat and pine nuts. The mixture varies from region to region. Rouladen are traditionally served for dinner. Red wine is often served with this dish. How it is made In preparation, in the simplest of terms, hot mustard is spread onto the thin slices of meat and the prepared filling mixture is added on top. The meat and filling is then rolled up to a traditional elongated shape similar to a cigar. A thread traditional , toothpick modern , or a specialized clamp also modern is used to hold the roll together. The rouladen are first seared in a roasting dish together with carrots, celery, onions and bacon until they are nicely browned and the vegetables are somewhat caramelized. Red wine or beer and chicken or vegetable stock is then added, then slowly braised until the meat is tender. The braising takes between one and two hours depending on the meat and preferences. Traditionally the pan was covered and placed on a raised iron mount in front of an open fireplace for the braising period. The height of the iron mount and the di ... more details
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