Braising is a combination cooking technique that pairs dry and moist heat: the main ingredient, often a tougher cut of meat or a dense vegetable, is first seared at high heat to brown its surface, then partially submerged in a flavorful liquid such as stock, wine or beer and cooked slowly in a covered pot at low temperature, on the stovetop or in an oven, until it becomes tender. The technique's name comes from the French word braiser, and the same sear-then-simmer logic underlies dishes across many cuisines, from French daube to Chinese red-braising and American pot roast.
Facts
Origin Region Equipment Needed Equipment Needed Connections
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Prepares Dishes
Source Babi kecap (Wikipedia)
Source Beef bourguignon (Wikipedia)
Source Cacciatore (Wikipedia)
Source Coq au Vin (Wikipedia)
Source Fricandeau (source article)
Source Galbi-jjim (Wikipedia)
Source Red braised pork belly (Wikipedia)
Source Ossobuco (Wikipedia)
Source Ossobuco (Wikipedia)
Source Pares (food) (Wikipedia)
Source Pastitsada (Wikipedia)
Source Philippine asado (Wikipedia)
Source Selat solo (Wikipedia)
Source Veal Orloff (Wikipedia)
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Source Braising (Wikipedia)
Sources
1. Braising (Wikidata)
P495 (country of origin): ItalyQuote, P495 (country of origin): Italy
Italy
2. Cooks Info: Braising
Cooks InfoLead
Braising is now usually done in an oven, but it doesn
Lead, equipment needed
people were braising long before that in covered pots.
View the Source Braising (Wikipedia)
WikipediaLead section
Braising (from the French word braiser) is a combination cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk, or beer).
- In Category: Culinary Techniques
In Group: Braising and Slow Stewing Methods, Lead paragraph
Braising (from the French word braiser) is a combination cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk, or beer).
View the Source Coq au Vin (Wikipedia)
WikipediaPrepares Dishes: Coq au Vin, Lead sentenceQuote, Prepares Dishes: Coq au Vin, Lead sentence
[kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.
Pares (food) (Wikipedia)
Prepares Dishes: Pares (food), Lead sentenceQuote, Prepares Dishes: Pares (food), Lead sentence
also known as beef pares, is a term for a serving of Filipino braised beef stew with garlic fried rice, and a bowl of clear soup.
Humba (Wikipedia)
Prepares Dishes: Humba, Lead sentenceQuote, Prepares Dishes: Humba, Lead sentence
Humbà, also spelled hombà, is a Filipino braised pork dish from the Visayas, Philippines.
Ossobuco (Wikipedia)
Prepares Dishes: Ossobuco, Lead sentence
milanese, is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth.
Prepares Dishes: Osso Buco, Lead sentence
milanese, is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth.
View the SourceBeef bourguignon (Wikipedia)
WikipediaPrepares Dishes: Beef bourguignon, Lead sentenceQuote, Prepares Dishes: Beef bourguignon, Lead sentence
(UK: , US: ; French: [bœf buʁɡiɲɔ̃]), is a French stew of beef braised in red wine, often red Burgundy, and beef stock, typically flavored
Red braised pork belly (Wikipedia)
Prepares Dishes: Hong Shao Rou, Lead sentenceQuote, Prepares Dishes: Hong Shao Rou, Lead sentence
Red braised pork belly, or hong shao rou (simplified Chinese: 红烧肉; traditional
Cacciatore (Wikipedia)
Prepares Dishes: Cacciatore, Lead sentenceQuote, Prepares Dishes: Cacciatore, Lead sentence
Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit (coniglio alla
Pastitsada (Wikipedia)
Prepares Dishes: Pastitsada, Lead sentenceQuote, Prepares Dishes: Pastitsada, Lead sentence
Pastitsada (παστιτσάδα) is a Greek dish of meat braised in a spicy tomato-based sauce and served over pasta.
Galbi-jjim (Wikipedia)
Prepares Dishes: Galbi-jjim, Lead sentenceQuote, Prepares Dishes: Galbi-jjim, Lead sentence
Galbi-jjim (Korean: 갈비찜; pronounced [kal.bi.t͈ɕim]), or braised short ribs, is a variety of jjim or Korean dish made with galbi
Babi kecap (Wikipedia)
Prepares Dishes: Babi kecap, Lead sentenceQuote, Prepares Dishes: Babi kecap, Lead sentence
Babi kecap is an Indonesian braised pork with sweet soy sauce (kecap manis).
Selat solo (Wikipedia)
Prepares Dishes: Selat solo, Lead sentenceQuote, Prepares Dishes: Selat solo, Lead sentence
It consists of braised beef tenderloin served in thin watery sauce made from a mixture of
Veal Orloff (Wikipedia)
Prepares Dishes: Veal Orloff, Lead sentenceQuote, Prepares Dishes: Veal Orloff, Lead sentence
The dish consists of thinly sliced braised loin of veal, with duxelles and soubise layered between the slices,
Fricandeau (source article)
Prepares Dishes: Fricandeau, Lead sentenceQuote, Prepares Dishes: Fricandeau, Lead sentence
Slices of veal are studded with bacon and slowly braised.
Philippine asado (Wikipedia)
Prepares Dishes: Philippine asado, Lead sentenceQuote, Prepares Dishes: Philippine asado, Lead sentence
Philippine asado refers to two different Filipino braised meat dishes.
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