Tuesday, April 20, 2010


Braising- a cooking method in which the main item, usually meat, is seared in fat, then simmered at a low temperature in a small amount of stock or another liquid (usually half way up the meat item) in a covered vessel for a long time, the cooking liquid is then reduced and used as a sauce.- TPC 8th edition

my all time favorite cooking technique as is it very good for all the cuts of meat that i love. these are seared chicken hindquaters that are in a stock set with onions, chipotles, and some fresh thyme. they hit the 300 degree oven, covered, for about 2 hours- resulting in absolute delisciousness. braising usually involves less expensive cuts of meat that will require some break down of meat structure. your house will smell amazing and will be warm all day long. a perfect scenario for a cold winter/raining spring day.

No comments:

Post a Comment