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Braising
Braising
Braising
Braising
Braising
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Braising

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  • 1. Braising is the method of cookery where food is half covered with an appropriate liquid and cooked slowly in a tightly lidded container
  • 2. Braising seals in juices, that provide flavour and give colour to the base sauce. Braising can be done in an oven or on the top of the stove.
  • 3. The process is carried out slowly , to tenderise the meat more effectively, this allows for the interchange of flavours between the food and the liquid .
  • 4. Meat is cooked when a skewer can be pushed into the tender meat The sauce can be adjusted, if its too thin , by either the reduction of liquid or thickening If the sauce is too thick, more stock can be added
  • 5. Most vegetables used in a braise are blanched first . The braising liquid for vegetables is too strong for a sauce

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