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Braising
Braising is a slow cooking method where food is first browned and then cooked slowly in a covered pot with a small amount of liquid.
Tips:
Low and slow:
Cook at a low temperature over a long period for tender, flavorful results, especially with tougher cuts of meat.
Flavor the liquid:
The braising liquid (such as broth, wine, or stock) absorbs the flavors of the food, so season it well.
Cover tightly:
Ensure the pot is covered tightly to trap moisture and heat, allowing the food to cook evenly.
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