By its very nature a braise is meant to be flexible. Brown some meat or aromatic vegetables in fat, add a small amount of liquid (don’t immerse everything), then let it simmer into a state of deep flavor and succulent tenderness. Need to delay dinner? Your braise will hang out until you’re ready. Want to cook ahead? Braised dishes often taste even better a day later.
Visit TheKitchn.com to learn to braise with the best of them or click the image below to view a video.
Cooking is an Art and a Science celebrates the essential elements of cooking. Browse our online library of videos to learn culinary terms and simple techniques. Then, look for Cooking is an Art and a Science menu items in your Bon Appétit café. It’s a delicious way to discover the craft behind your cuisine.