Braising
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Braise

1 Chapter      2 Lessons     

About this course

Braising is most often done to develop flavors in proteins in recipes that use tougher cuts of meat.  This actually gives you a benefit. The benefit is these cuts give you a full rich flavor.  While the meat cooks in the braising liquid, the tissue that makes it tougher, actually adds a rich full flavor. These cuts of meat are usually cheaper than your grilling steak cuts.

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Course Structure

Braising

ONLY FOR LOGGED-IN USERS

Standard Braisinig Procedure

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