Method of CookingBraising & Stewing (combination method)

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List the purposes for using combination cooking methods List the proper equipment for braising or stewing Identify appropriate items for braising or stewing Differentiate between braising and stewing Define and execute braising and stewing methods

Learning Objectives

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Dry HeatSear main item Improves color and flavor

Moist HeatSoften muscle tissue (What makes a cut of meat tough?)Provides body for finished sauce

Breaks down connective tissue into gelatin

Combination Cooking Techniques

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Braising and Stewing

Equipment

Sauce pot

Tilting pan

Boiler with cover

Braising and Stewing

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Main Item 1 lb./454 gr

Mirepoix 1 oz./28 gr

Liquid 1 pt./473 ml

Braising Ratio

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Equipment Soutoir

Boiler Tilting pan

Pot

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Less tender cuts Highly exercised Mature animals Less expensive cuts

Suitable foods Beef Veal Lamb Pork Poultry Game (feathered and furred) Organ meats Vegetables

Braising and Stewing Ingredients

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Liquids Well-flavored stock Appropriate jus

Aromatics Sachet d'épices Bouquet garni

Optional components Pork product Tomatoes other vegetables Garnishes Thickeners

Braising and Stewing Ingredients

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Braising

Size: large, multi-portion

Liquid: covers ⅓ to ½ item

Garnish: cooked separately

Sauce: strained

Cooked: in oven

Stewing

Size: small pieces

Liquid: covers item

Garnish: cooked with item or separately

Sauce: not strained

Cooked: in oven or on range

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1. Season or marinate main item2. Sear main item on all sides in hot oil3. Remove main item; set aside4. Add mirepoix and caramelize; add tomato paste and pincé5. Add liquid; stir to deglaze6. Bring mixture to simmer7. Return main item to sauce8. Cover and finish cooking until fork-tender9. Add aromatics/garnishes when appropriate10. Remove main item; keep warm11. To prepare sauce: strain, reduce, thicken, and garnish as desired12. Slice or carve main item 13. Serve with sauce and garnish

Braising and Stewing Method

For stewing: follow method through step 9. Correct flavor and consistency as needed

Braising Stewing

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Use the correct size cooking in relation to the amount of meat

Larding is advisable on cuts with insufficient marbling

Where suitable, marinating helps tenderize and contributes to flavor

Check for doneness by resistance to a fork or skewer, not by temperature

To thicken the stock for braised items, you can do one of the following: Deglaze and add brown sauce (thin) Add flour to fat and mirepoix, then add brown stock

After cooking in stock, reduce liquid and thicken.

Braising and Stewing Tips

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Things not to do

Do not allow liquid to boil during cooking (it causes meat to shrink excessively)

Do not use too much liquid (it weakens the flavor of the sauce)

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