Braised: meaning, definitions and examples

Culinary Techniques

• Braised dishes often start with browning food in fat, which adds flavor and color before cooking it slowly.
• This cooking method is perfect for tougher cuts of meat, as it breaks down fibers and makes them tender over time.
• Common liquids used for braising include broth, wine, or vinegar, which further enhances the dish's flavor while cooking.

Cultural Significance

• In French cuisine, braising is referred to as 'braiser,' which dates back centuries and is foundational in dishes like Coq au Vin.
• Many cultures have their own versions of braised dishes, such as 'osso buco' from Italy and 'sóvra' from Spain, highlighting its global appeal.
• Braised meals are often served as comfort food, bringing warmth and satisfaction during family gatherings or festive occasions.

Science of Cooking

• The Maillard reaction occurs when food is browned before braising, producing complex flavors and aromas during cooking.
• Slow cooking helps to break down collagen in meats, transforming it into gelatin, giving dishes a rich texture.
• The low, slow method helps maintain moisture in food, preventing it from drying out while enhancing its taste.

History

• The practice of braising can be traced back to ancient times, where early humans used this method to cook food with minimal resources.
• Historically, it allowed families to stretch their meals using tougher cuts of meat, making it economical and resourceful.
• Many classic cookbooks from the 18th and 19th centuries include braising as a key technique for home cooks.

This word's position of #31,812 indicates it's among the more rare English words. While understanding it broadens your vocabulary, focus on more common words first.

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• 31809 urology
• 31810 minivan
• 31811 antigenicity
• 31812 braised
• 31813 acidifying
• 31814 hungering
• 31815 roughed
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