Braising
Braising (Schmoren) is cooking pre-browned food in a little liquid with the lid on, at low, steady heat.
Why it matters
Browning builds roasted flavour, and the slow heat makes firmer ingredients such as celeriac, squash, cabbage or pulses tender and aromatic. The braising liquid turns straight into the sauce.
How to
Brown the ingredients well in a heavy-bottomed pot, sweat onions and vegetables with them and deglaze with stock, wine or tomatoes. The liquid should only partly cover the food. Put on the lid, lower the heat and be patient.
Common mistake
Too much liquid. The food then boils instead of braises and the roasted flavour is lost.
Related recipes
Hummus: Braised Carrots with Ras el Hanout and Poached Egg, Colorful Feast: Celery Espuma with Braised Red Cabbage Steak and Crisp Green Asparagus
Related terms
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