Braise
Low & slow cooking with liquid or a sealed container.
What are the fundamentals of braising?
Braising is cooking an ingredient in a liquid over a long period to tenderize textures and concentrate flavors.
Meat is braised to break down tough collagen into gelatin, which is juicy and .
Tough vegetables, like collard greens, can be braised to soften their texture and take on the flavors of the braising liquid.
🍳 Kitchen Tool: Dutch Oven, Covered Pot, Oven
🔥 Heat Type: Conduction w/ water
🌡️ Water Temperature: 180-212°F/82-100°C
🧪 Food Reaction(s):
Example Foods
Beef bourguignon
Collard greens
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