The definition of braising, according to “On Cooking: A Textbook of Culinary
Fundamentals,” is:
“A cooking method in which foods are first browned in hot fat, then covered and
slowly cooked in a small amount of liquid over low heat.”
Stewing is explained as: “Similar to braising but generally involving small
pieces of meat that are first browned, and then cooked in a small amount of
liquid that is used as a sauce (or gravy).”
These cooking techniques are the best ways to get maximum enjoyment out of the
less-expensive cuts of meat, which often are the most flavorful.
Photo Caption: There is no need to carve this braised shank with fried polenta;
the meat is so tender you can scoop chunks off the bone with a spoon.
Photo Credit: Evansville Courier & Press
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