Braising

There are five main methods of cooking using wet heat: poaching, boiling, steaming, braising, and stewing. You can see our discussion of  poaching also, and more discussions will follow soon.

Braising is a combination cooking method. Both dry-heat and moist-heat are used. First the meat is browned or seared using dry heat; this is usually done on top of the stove. Then it is simmered in liquid until tender; this is usually done in an oven. The result is both cooked meat and, because of the liquid, a sauce for the meat.

Braising is a common method of cooking. Chili is a braised dish. The meat is browned; then liquid and sometimes beans added and the dish simmered. Meat sauce for pasta is also a braised dish. The meat is fried; then tomatoes added and simmered. Some distinguish stews from braised dishes. The difference is that for a stew, the meat pieces are small; for a braised dish, they are large. However, the cooking method is the same.

Braising is typically used for meats that need and can handle simmering.  These are from more mature animals and tend to be tougher. The simmering causes the moist heat to penetrate the meat, softening the connective tissue, resulting in a tender dish. Another advantage is the flavor obtained. Sometimes the meat is marinated before hand; that enhances flavor. The browning and searing produce flavor by caramelizing the juices. The simmering augments flavor too. As the meat simmers, the flavor goes from the stock into the meat, and from the meat into the stock. In addition, aromatic chopped vegetables are usually cooked before the liquid is added; they add flavor. Also spices and vegetables are added during the simmering, adding more flavor. Lastly, all the cooking is done in one pan, so the flavor and nutrients are all captured and concentrated in the pan.

There are many kinds of stews: common beef stew, white stew (blanquette and fricassée), fish stew (bouillabaisse and matelote), Hungarian stew (goulash), and French stew (ragout and navarin).

In a blanquette, the chicken or veal (white meat) pieces are blanched, rather than browned in fat, before simmering.

In a fricassée. The chicken or veal (white meat) pieces are lightly fried in fat, but not browned, before simmering.

There are various braised dishes too: common pot roast, Swiss steak, the French daube and estouffade.

The basic method for braising is as follows:

1. Sear the meat in oil or fat. The browning develops color and flavor.

2. Remove the meat from the pan and add the finely chopped vegetables (mirepoix), usually onions, carrots, celery, and/or garlic. Cook in the fat until the onions are golden brown.

3. Put the meat back in the pan. Add any liquid, additional seasonings, and vegetables.

4. Bring the liquid to a simmer and cover. Cook on top of the stove over low heat or in the oven between 250º to 300º F.

5. Remove the meat when tender. Prepare the liquid by skimming the fat and thicken it by simmering to reduce it. Also, if desired, cook flour and butter (roux) using fat from the liquid and use the roux to thicken the liquid, or use diluted arrowroot or cornstarch. Add any extra seasonings.

6. If desired, strain the sauce. Combine the meat, whole or sliced, with the sauce.

Braising Recipes:  Braised Pot Roast & Chicken Fricassee

     Braising Pans

There are four pans commonly used for braising:  braising pan (called a "rondeau" in France, "buffet casserole" in the United States), sauté pan, sloped-sided braiser, stew pot.  The pan made specifically for this is a braiser or braising pan. It has a wide cooking surface, like a sauté pan, for browning. It also has high enough sides to hold both a roast and the liquid for simmering. In addition, it has two side handles so it can go easily in the oven and a cover to hold in the steam during the simmering process. A rondeau or buffet casserole is also used; it is the same as a braiser, but with shallower sides. It is usually a sauté pan with two side handles, instead of one long handle.

Typical European Braiser Shape Pan: height is 1/3 of pan diameter

The Sauté Pan and Rondeau
A sauté pan and a rondeau (buffet casserole) are wide pans with straight sides. The difference between a sauté and a rondeau is that the sauté pan has a long handle, while the rondeau has two side loop handles. The advantage of the rondeau is that it easily goes in the oven, and also to the table. The rondeau is probably the most used pan in France because it is so versatile.

The Sloped-Sided Braiser
A sloped-sided braiser is like a rondeau but has shallower sloped sides, and usually has a domed lid to compensate for the shallower sides. The sloped sides facilitate the use of a spatula. Demeyere, All-Clad, and Le Creuset make sloped-sided braisers. For instance, Demeyere's 2.5 quart pan (#110565) has an 11" inside diameter, 2-1/8" height, and a dome lid 2-5/8" high.

The Stew Pot
For a pot roast or whole chicken, a stew pot is needed. It has deeper sides than a sauté or rondeau. In Europe, the stew pot's height is 1/2 of the pan's diameter. An instance is Sitram 6.6 quart stewpot which has a 9-1/4" inside diameter has 4-3/4" high sides. Stew pots are available in many sizes; large ones will accommodate roasts, several chickens, plus vegetables. When we make chicken and dumplings (recipe below), we use a stew pot.

A rondeau and a stew pot are indispensable kitchen tools. We have many different professional pieces from which you can choose; each will last a lifetime and more. Our most beautiful rondeaus are in the Mauviel Induc'inox line, the pieces with brass handles. Our most beautiful stew pots are Demeyere Inca Gold and Mauviel Induc'inox. Both are highly polished stainless steel. The Inca Gold have 24 karat gold plated handles; we have Induc'inox pieces with beautiful brass handles.