Tips-A2Z home page


Sub-categories

(None)

Category  |   Discussion (0)Styles of cooking

Main > Living > Food & drink > Food and cooking > Styles of cooking
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)

– –– ——— –– –

 

 

To post a new tip, sign up for a free account.
(Unfortunately this is a necessary spam prevention measure)
Who is online
In total there are 45 users online :: 0 registered and 45 guests (based on users active over the past 5 minutes)