Download as PDF, PPTX
Uploaded byCulinary Training Program
Braising and Stewing: https://www.facebook.com/delhindra/
This document provides information on braising and stewing, two combination cooking methods. It defines braising and stewing, lists their key characteristics and differences, and outlines the proper equipment, ingredients and methods for executing each technique successfully. The objectives are to sear meat for flavor and color before simmering in liquid to tenderize it, and to produce a rich sauce. Instructions are given for browning aromatics, adding stock, braising meat until fork-tender, and finishing the sauce through reducing and thickening. Tips are included for ensuring optimal results.
More Related Content
Similar to Braising and Stewing: https://www.facebook.com/delhindra/
Braising and Stewing: https://www.facebook.com/delhindra/
- 1. Method of CookingPractice www.facebook.com/delhindra
- 2. Combination Method ofCooking Braising & Stewing www.facebook.com/delhindra
- 3. ▪ List thepurposes 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 www.facebook.com/delhindra Learning Objectives
- 4. ▪ 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 www.facebook.com/delhindra Combination Cooking Techniques
- 5.
- 6. Equipment ▪ Sauce pot ▪Tilting pan ▪ Boiler with cover www.facebook.com/delhindra Braising and Stewing
- 7.
- 8. ▪ Main Item1 lb./454 gr ▪ Mirepoix 1 oz./28 gr ▪ Liquid 1 pt./473 ml Braising Ratio www.facebook.com/delhindra
- 9. ▪ Less tendercuts ▪ Highly exercised ▪ Mature animals ▪ Less expensive cuts ▪ Suitable foods ▪ Beef ▪ Veal ▪ Lamb ▪ Pork ▪ Poultry ▪ Game (feathered and furred) ▪ Organ meats ▪ Vegetables www.facebook.com/delhindra Braising and Stewing Ingredients
- 10. ▪ Liquids ▪ Well-flavoredstock ▪ Appropriate jus ▪ Aromatics ▪ Sachet d'épices ▪ Bouquet garni ▪ Optional components ▪ Pork product ▪ Tomatoes other vegetables ▪ Garnishes ▪ Thickeners Braising and Stewing Ingredients www.facebook.com/delhindra
- 11. 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 www.facebook.com/delhindra
- 12.
- 13. 1. Season ormarinate 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
- 14. ▪ Use thecorrect 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. www.facebook.com/delhindra Braising and Stewing Tips
- 15. Things not todo ▪ 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) www.facebook.com/delhindra
- 16.