braising part 1

Module 11  Braising

1.1  Definition of braising

Braising is a way of cooking meat, fish, seafood or vegetables by first searing the item in hot fat, and then simmering it, covered, in liquid to finish. Braising differs from stewing in that the item to be cooked is usually in large pieces, as opposed to smaller pieces for stews. Also, the amount of liquid used in braising is less than for stewing, normally barely covering half of the item to be braised.

1.2 Methods

There are two methods of braising: brown and white.

• In brown braising joints and portion cuts of meat are marinated and may be larded then sealed quickly by browning on all sides in a hot oven or in a pan on the stove. Sealing the joints helps retain flavor and nutritive value, and gives a good brown colour. Joints are then placed on a bed of root vegetables in a braising pan, with the liquid and other flavorings, covered with a lid and cooked slowly in the oven.
• In white braising vegetables and sweetbreads are blanched, refreshed and cooked on a bed of root vegetables with white stock in a covered container in the oven.

Larding
 The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task. Larding is a method used to add fat to very lean and/or tough pieces of meat. The added fat acts to moisten, enhance the flavor and tenderize meat as it cooks. Typically, a strip of lard, referred to as a lardon, is cut from bacon or pork and chilled to harden the substance. Many meat stores sell lardon for larding however, if the lard is to be cut from existing meat, slice the cuts on the diagonal to produce the most effective cuts for insertion. The fat may be seasoned with herbs, wine, salt, pepper, or other seasonings for added flavoring. The meat is then pierced across the meat's grain with the tool and the fat is either drawn through or pushed into the meat.

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade', can be acidic with ingredients such as vinegar, lemon juice, or wine or enzymatic (made with ingredients such as pineapple or papaya.) Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items.
It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with a mixture of spices.
Root vegetables  like beets, turnips, carrots, parsnips, onions, rutabagas, and radishes are used for braising
Techniques

Glazing consists in covering meat with a preparation called glaze, which is strong gravy boiled as quick as possible till it thickens, as directed in braising. The glaze is put on with a brush kept for the purpose. Hams, tongues, and stewed beef, may be thus glazed

Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice