Braise

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 unctuous.

• 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): Coagulation

Example Foods

• Short ribs

• Beef bourguignon

• Collard greens