Technique: Braising


Braising is a cooking technique that involves browning a food in an oil or fat to caramelize any sugars, then adding more liquid to dissolve the caramelized juices, reducing and repeating. It is often followed by a period of baking or simmering in juices. It greatly enhances the flavors of food and can be used to tenderize meats and vegetables.


Other names: Braise, Braised
Translations: ブレゼ, Braiser, 고기, Schmoren, Brasatura, צלי קדירה, Braisering, Smoren, Estofar, 烤, Bräsering, Браисинг, Estofar



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