Net Cooking Talk




Go Back   Net Cooking Talk > Cooking Talk Forums > Tutorials Forum

Tutorials Forum Net Cooking Talk Members offer up tutorials on what they are best at.

Reply
 
Thread Tools Display Modes
  #1  
Old 10-13-2017, 02:06 PM
Dados1950 Dados1950 is offline
Mess Cook
 
Join Date: Jun 2017
Posts: 35
Thanks: 5
Thanked 13 Times in 11 Posts
Dados1950 is on a distinguished road
Default Cooking Tip-How to Braise Meat

If you want to enjoy a gourmet meal using inexpensive cuts of meat then you’ll want to learn how to “braise”. Braising means browning the meat oil and/or butter then slowly cooking in a covered roasting pan. The meat is covered in a liquid which usually includes some combination of water, broth and red or white wine. Cooking time can take from one to several hours as this method is used to tenderize and intensify the flavors in the meat and accompanying vegetables. Despite the time frame, most recipes are usually fairly simple and don’t require any advanced skills.
Follow these basic steps and you and your family or friends will thoroughly enjoy the results.
Step 1-Choose your favorite cut of meat. Lamb, beef, veal or pork shanks are very common in these recipes. Beef shoulder roast, chuck roast or brisket are also good choices. These cuts are usually tougher with higher levels of collagen. Collagen, when cooked at low temperatures for an extended time creates a gelatin which helps the tenderizing process. You can use chicken but it should not be skinless and bone should be in. Legs and thighs work best. The real secret is in the slow cooking.
Step 2-Brown the meat in some type of fat…olive oil, butter or some combination suggested in the particular recipe. The browning process is intended to add color and flavor enhancement. Frequently, the recipe may call for rolling the meat in flour seasoned with salt and fresh ground pepper. Again….a flavor enhancement. The browning process is done in a Dutch oven or large heavy pot with a lid. The browning step may take 10 -20 minutes to cover all sides of the meat. It only cooks the surface of the meat and the earing locks in flavor.
Some tips….the meat should be patted dry and free of moisture or it will “steam” more than brown…don’t crowd the meat so any moisture can escape. Size of the portions, if not whole, should be the roughly the same for even cooking.
Step 3-Add liquids. As I mentioned earlier, depending on the type of meat and recipe, you can use wine, water, stock/broth...usually a combination of these liquids. At this point you will usually add onions, garlic, spices, vegetables and any other flavoring you may like. Some cooks/recipes say don’t cover the meat & vegetables entirely. I have covered with liquid and the results are very good.
Step 4-Cover the Dutch oven or pan. You can cook over a stove top or in the oven. I prefer the oven as it provides more even cooking on all sides and results in the best flavor and tenderizing. Follow the recipe for the correct oven temperature. Remember it will always be low….300-325* or less.
Here are some typical cooking times...
Lamb shanks….4-6 each a pound…2 ½ hours
Veal shanks….4-6 each a pound…2-2 ½ hours
Shoulder roast…3-4 pounds…roughly an hour per pound
Chicken (remember bone in/skin on)….1-1 ½ hours
Give ‘braising” a try….you don’t have to be a gourmet cook to enjoy a wonderful meal!
Reply With Quote
  #2  
Old 10-13-2017, 03:17 PM
ChowderMan ChowderMan is online now
Pizza Chef
 
Join Date: Aug 2009
Posts: 2,171
Thanks: 8
Thanked 831 Times in 511 Posts
ChowderMan is on a distinguished road
Default Re: Cooking Tip-How to Braise Meat

if you want to braise the meat, do not cover it with liquid.
Reply With Quote
The Following User Says Thank You to ChowderMan For This Useful Post:
Luckytrim (10-15-2017)
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Adolf’s Meat Products Recalls Assorted Deli Meat Due to Possible Listeria Adulteratio waybomb Food Safety Forum 0 10-27-2015 05:59 AM
Meat Cooking Reference Lefty Cooking Apps Forum 0 05-01-2012 04:36 PM
Meat cooking trick (done_ness) Lefty What's Cooking Forum 11 03-31-2010 02:25 AM
Internal meat temps when cooking? Miniman Handy Kitchen References Forum 12 02-08-2010 11:27 AM
Chopped meat - from a cooking show chocolate moose Beef Forum 11 02-15-2009 10:04 PM




All times are GMT -4. The time now is 06:51 PM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
Copyright NetCookingTalk.com
Inactive Reminders By Icora Web Design