Braser
Product Description
Enter Coupon Code for Discount "brsr2008"
Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat, typically the food is seared at a high temperature and the cooking process is finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.
Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat. It is an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly-evolved methods of cooking tough and unpalatable foods. Swissing, stewing and pot-roasting are all braising types. Braising is a form of pressure cooking.
Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat, typically the food is seared at a high temperature and the cooking process is finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.
Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat. It is an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly-evolved methods of cooking tough and unpalatable foods. Swissing, stewing and pot-roasting are all braising types. Braising is a form of pressure cooking.
