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All About Braising: The Art of Uncomplicated Cooking

"Braising is a combination cooking method that uses both dry and moist heat to transform tough, inexpensive cuts of meat and fibrous vegetables into succulent, tender dishes. By searing food at a high temperature to develop flavor, followed by a slow simmer in a covered pot with a small amount of liquid, braising creates a self-basting environment that breaks down connective tissue and infuses ingredients with deep, complex flavors. Understanding the Science of the Braise At its core, braising is a lesson in patience and chemistry. Unlike grilling or pan-searing, which rely on quick caramelization, braising is designed for muscle fibers that c..."

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