Kitchen Basics 4
BRAISING
ANSWERS
1.
On a menu, the main course is “Braised Beef Bourgeoise Style”. One of the guests asks the
following question ” What does BRAISING mean?” The correct answer is:
Braising is a cooking method with little liquid, in a covered pan, in the oven or in a
pressure braising pot (Braisiere)
2.
3.
List four different groups of food products for which braising is a suitable cooking method:
Butchered meat
Game
Vegetables
Fish
Poultry
Which meat is best suited for braising?
Especially meat rich in connective tissues such as shoulder, or cuts of beef from older
animals.
Leg and shoulder of mutton and shoulder of game as well as from all older animals.
4.
When is barding or larding necessary?
When the meat is too lean
5.
Describe the three phases of braising red meat:
1st phase:
The seasoned meat is well browned on all sides in a heated fat substance
2nd phase:
The meat is deglazed by adding a small amount of liquid. In this way, the
sediment from roasting is dissolved.
By repeating this deglazing and browning process several times, a
valuable, rich sauce stock is produced
3rd phase:
After filling the pan with a corresponding stock, the meat is braised to boiling
point, not forgetting to regularly turn and baste it.
6.
Explain the reason for phase 1:
To retain the juices which have a tendency to run out of the meat and to give an
intensive brown colour
7.
What is the name of this cooking method called for white meat?
Glazing