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Braising: This is an economical and efficient way to cook cheap, tough foods and make them very tasty and very soft. Meat is briefly seared on both sides in oil and herbs, for a chemical reaction between protein and sugars (the Maillard reaction) that produces extra flavours. Then water and an acidic liquid like wine, vinegar, beer or tomatoes is added to cover the solids as the basis of a stew. The mixture is then gently cooked for many hours, or pressure-cooked. One French method continues this for three days, adding liquid through the day and turning off the heat at night.   kellyjones00 (593)

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