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BRAISING

This technique is commonly used to cook bigger, tougher cuts of meat, which require a longer cooking time. Braising is basically a two-step process. First the meat is lightly browned to seal in the juices and to give a nice color. Then the liquid and seasonings are added. The wok or pan is covered and placed on the stovetop to cook for several hours. The meat will be very tender and succulent as a result of the longer cooking time.

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