Cooking Method
Braising
Braising is a combination cooking method that starts with searing at high heat, then slow cooking in a small amount of liquid in a covered pot. The low, slow moist heat breaks down tough connective tissue and collagen into gelatin, resulting in tender, richly flavored dishes.
Tips for success
- Sear well before braising — the crust adds depth to the braising liquid.
- Liquid should come no more than halfway up the food.
- Low and slow — 275–325°F in the oven or a gentle simmer on the stovetop.
- Reduce the braising liquid after cooking for a concentrated sauce.
Common Mistakes
- Too much liquid — turns into boiling rather than braising.
- Too high heat — toughens proteins instead of breaking them down.
- Skipping the sear — misses a critical layer of flavor.
