Braising   is the method of cookery where food is half covered with an appropriate  liquid  and cooked  slowly  in a  tigh...
  Braising  seals in juices, that provide  flavour  and give colour to the base sauce.  Braising can be done in an  oven  ...
The process is carried out  slowly , to  tenderise  the meat more effectively, this allows for the  interchange  of flavou...
Meat is cooked  when a skewer can be pushed into the  tender meat The sauce can be adjusted,  if its  too thin , by either...
Most vegetables used in a braise are  blanched first .  The braising liquid for vegetables is   too strong    for a sauce
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Braising

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Braising

  1. 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. 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. 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. 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. 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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