We reduced the braising
liquid and added brown sugar and vinegar to make a glossy glaze.
Once the pork has nicely browned all over, pour the braising
liquid into the frying pan to deglaze some of the browned bits at the bottom.
DAVID TANIS NYT Syndicate Some of the most skilled cooks I know " people who confidently roast, grill and fry " balk at the notion of braising
. They think it's more mysterious or fussy than other cooking methods.
Strain the braising
juices into a bowl and discard the solids.
Beautifully showcasing more than 150 recipes and featuring 100 color photographs, "Better Homes and Gardens Skillet Meals" is an outstanding collection that aptly demonstrates the culinary range of the skillet and its adaptability to various techniques like sauteing, braising
, baking, and browning.
Warm a large frying pan over a medium-high heat, add a little oil and fry the braising
steak until brown all over.
Add the shoulder and mix in, adding a little braising
liquor to help bind the shoulder.
Their gulammi is a full earthenware casserole of simmered tripe in its braising
broth fragrantly flavored with sweet wood spices such as cloves, five-spice, and a liberal dose of young ginger julienne that gives a lot of fragrance and balances the gaminess of the tripe.
Yesterday as I pulled my jacket tighter against the cold my thoughts turned to braising
heart - yes, heart.
This is the second book in Ruhlman's 'How To' series and covers everything from tools and pantry staples to the process of braising
and even the history of the braise.
is a wonderful and basic cooking technique that uses a slow, wet heat in a covered pot.