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Technical

Braising

braising

Braising is a technique in which meat is first seared over high heat and then cooked slowly for a long time in a covered pot with a small amount of liquid. This two-stage method tenderizes tough cuts of meat and is the basis of many stew-like dishes.

Where It’s Used

“Sear the meat over high heat first, then add liquid and cook over low heat.”

Glossary

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S
Benzer

Simmering

Simmering is keeping a liquid at a low temperature just below its boiling point, so light bubbles form on the surface. This method lets the ingredient cook slowly without falling apart. It's frequently preferred for preparing soups and sauces.
S
Teknik

Searing

Quickly browning meat on all sides in a very hot pan to form a flavorful crust on the surface (the Maillard reaction). It's more about adding flavor than 'sealing in' the juices; if the meat is added before the pan is hot enough, you get steaming instead of searing.
R
Karsilastirma

Roasting

Roasting is a technique in which large pieces of meat or vegetables are cooked in the oven over a long period with dry heat. A brown crust forms on the outside while the inside cooks slowly. It's generally preferred for whole cuts of meat or poultry.
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