Braising and stewing are combination cooking methods that use both dry and moist heat. Dry heat is first used to sear the main ingredient to improve color and flavor. The ingredient is then cooked in liquid using moist heat, which softens the tissue and breaks down connective tissue. Braising involves cooking large cuts of meat covered in liquid in the oven, while stewing uses smaller pieces of meat and liquid that fully covers the ingredients and is cooked on the range or in the oven. Proper technique involves searing, adding aromatics and liquid to deglaze the pan, then slowly cooking until fork-tender before thickening and serving the sauce.

1. Method of Cooking
Braising & Stewing (combination method)
Delhindra/chefqtrainer.blogspot.com

2.  List the purposes for using combination cooking methods
 List the proper equipment for braising or stewing
 Identify appropriate items for braising or stewing
 Differentiate between braising and stewing
 Define and execute braising and stewing methods
Learning Objectives
Delhindra/chefqtrainer.blogspot.com

3.  Dry Heat
Sear main item
Improves color and flavor
 Moist Heat
Soften muscle tissue
 (What makes a cut of meat tough?)
Provides body for finished sauce
Breaks down connective tissue into gelatin
Combination Cooking Techniques
Delhindra/chefqtrainer.blogspot.com

4. Braising and Stewing

5. Equipment
 Sauce pot
 Tilting pan
 Boiler with cover
Braising and Stewing
Delhindra/chefqtrainer.blogspot.com

6.  Main Item 1 lb./454 gr
 Mirepoix 1 oz./28 gr
 Liquid 1 pt./473 ml
Braising Ratio
Delhindra/chefqtrainer.blogspot.com

7. Equipment
 Soutoir
 Boiler
 Tilting pan
 Pot
Delhindra/chefqtrainer.blogspot.com

8.  Less tender cuts
 Highly exercised
 Mature animals
 Less expensive cuts
 Suitable foods
 Beef
 Veal
 Lamb
 Pork
 Poultry
 Game (feathered and furred)
 Organ meats
 Vegetables
Braising and Stewing Ingredients
Delhindra/chefqtrainer.blogspot.com

9.  Liquids
 Well-flavored stock
 Appropriate jus
 Aromatics
 Sachet d'épices
 Bouquet garni
 Optional components
 Pork product
 Tomatoes other vegetables
 Garnishes
 Thickeners
Braising and Stewing Ingredients
Delhindra/chefqtrainer.blogspot.com

10. Braising
 Size: large, multi-portion
 Liquid: covers ⅓ to ½ item
 Garnish: cooked separately
 Sauce: strained
 Cooked: in oven
Stewing
 Size: small pieces
 Liquid: covers item
 Garnish: cooked with item or
separately
 Sauce: not strained
 Cooked: in oven or on range
Delhindra/chefqtrainer.blogspot.com

11. 1. Season or marinate main item
2. Sear main item on all sides in hot oil
3. Remove main item; set aside
4. Add mirepoix and caramelize; add tomato paste and pincé
5. Add liquid; stir to deglaze
6. Bring mixture to simmer
7. Return main item to sauce
8. Cover and finish cooking until fork-tender
9. Add aromatics/garnishes when appropriate
10. Remove main item; keep warm
11. To prepare sauce: strain, reduce, thicken, and garnish as desired
12. Slice or carve main item
13. Serve with sauce and garnish
Braising and Stewing Method
For stewing: follow method through step 9. Correct flavor and consistency
as needed

12. Braising Stewing
Delhindra/chefqtrainer.blogspot.com

13.  Use the correct size cooking in relation to the amount of meat
 Larding is advisable on cuts with insufficient marbling
 Where suitable, marinating helps tenderize and contributes to
flavor
 Check for doneness by resistance to a fork or skewer, not by
temperature
 To thicken the stock for braised items, you can do one of the
following:
 Deglaze and add brown sauce (thin)
 Add flour to fat and mirepoix, then add brown stock
 After cooking in stock, reduce liquid and thicken.
Braising and Stewing Tips
Delhindra/chefqtrainer.blogspot.com

14. Things not to do
 Do not allow liquid to boil during cooking (it
causes meat to shrink excessively)
 Do not use too much liquid (it weakens the flavor
of the sauce)
Delhindra/chefqtrainer.blogspot.com

15. Delhindra/chefqtrainer.blogspot.com