Jobs Shop Search My account Shopping cart
Welle Welle

Braise

Braising is a combination of frying and boiling/steaming. The food is first fried and then cooked or steamed. The food is usually cooked in the oven, adding enough liquid (water, stock or wine) to cover it about halfway.

It is particularly suitable for tough cuts of meat such as beef, pork or poultry (braised meat, roulades) as well as vegetables such as red cabbage, savoy cabbage or root vegetables.

 

What type of cookware should I use for braising?

A casserole or roasting pan with a tight lid is ideal, as it allows the heat to be distributed slowly and evenly. In any case, the pot should be large enough to hold the food in a single layer.

A braisière is also often used, which is a cast iron pan with a lid that can also be used for steaming.

 

What liquid should be used for braising and how long should it be braised for?

Stock, wine, beer, tomato sauce or simply water can be used for braising. In any case, the liquid should cover about half of the stewed food.

The cooking time naturally depends on the type and size of the stew. While tough meat can be braised for several hours, vegetables often become tender in less than an hour. It is important to check and turn the stew regularly to ensure that it is cooked evenly. Spices such as herbs, garlic or onions should be added at the beginning of the cooking process to intensify the flavor.

 

What is the difference between poaching and braising?

A special form is poaching, where the braising process is reversed. First they are steamed and at the end of the cooking time the lid is opened and roasted at a higher temperature or grilled in the oven. The process is also known as “light brown steaming”. It is often used in the preparation of poultry. The skin becomes crispy without the meat drying out too much.

Welle