- Braising is a cooking technique that involves slow cooking. The meat is cooked on a bed of aromatics, with a little fat or liquid added. Aromatics are a combination of vegetables, such as shallots, garlic, carrots, onions, leeks, or celery. Aromatics are used to add flavor by virtue of their aroma which is lifted up with the steam and infused with the meat during the slow cooking process. In many recipes, the sole purpose is to add flavor to the meat, not to provide a vegetable side dish. When braising meat, the pan can be covered or uncovered.
- Before braising a roast it should first be browned in fat, to give it an appealing color and to help season the liquid that will used during the braising. When cooking, the liquid should be kept just at a simmer, yet should not exceed 185 degrees. A boil will toughen the meat fibers, as will overcooking.
- Tough meats with a high fat content are ideal for braising. A tender cut of meat is not suited for braising, and will produce poor results. When braising tougher meats, the wet heat over a long period helps to convert the collagen in the meat's muscle to gelatin. Wet heat, as opposed to dry heat of baking, transfers more heat which breaks down the muscle more efficiently. Although the process can reduce the tenderness of the meat, because the muscle tissue tightens as the proteins are cooked, the gelatin produced combined with the fat compensates for any toughness.
- Braising can also be used to cook vegetables. It is advisable to use hearty vegetables, that don't easily crumble when cooking. Those might include sweet potatoes, squash, and carrots. Braising swells the starches in some vegetables and helps to soften the cellulose. This method helps to develop a robust flavor with tender fibers
- One advantage to the braising cooking procedure is that it provides a method to cook less expensive cuts of meat, while producing delicious results. Some popular braised dishes include stew, pot roast, Swiss steak, chicken cacciatore and beef bourguignon.
