BRAISING

Question 1

Definition of braising

Answer 1

• Braising is the method of cookery where food is half covered in liquid and cooked slowly in a tightly lidded container
• The ingredients are in large pieces and the liquid half-covers the meat during cooking
• The liquid is used as an accompanying sauce
• Enables use of tougher cuts of meat as it allows to break down the fat

Question 2

Associated culinary terms of braising

Answer 2

• Mirepoix: Evenly diced vegetables, usually a combination of celery, onion or carrot → impart flavour not aesthetic
• Marinade: Used to impart flavour, tenderise and preserve. Can be cooked liquid, uncooked liquid or dry(satay sauce or herbs).
• Larding(braising and roasting): Used to improve the flavour of the meat before braising. Insertion of pork fat or bacon fat into joints of cuts or meats
• Trussing: The wrapping of meat with butcher’s twine to ensure even cooking and retain the shape of the meat. (as braising is a slow method of cookery it often falls apart and becomes mushy)

Question 3

Suitable foods and recipes for braising

Answer 3

• Tougher cuts of meat: (meat→ lamb, beef, pork. Tough meat braises well, offal→ oxtail, heart and sweetbreads, poultry and feathered game→ chicken, duck
• Vegetables→ celery, fennel, leek, lettuce, cabbage and onion (Vegetables will need to be blanches prior to cooking)
• Braised pork chops with fresh tomato soup
• Cajun braised lamb shanks
• Braised steak and onions
• Pulled pork sliders
• Beef brisket
• Braising liquid (water, stock, wine)

Question 4

Utensils and equipment required when braising

Answer 4

• Braising pan/dishes (known as a braisiere). Thick in nature to enable the pan to hold heat.
• Saute pans can be used to seal the meat → retained nutrients through protective layer/barrier
• Ladles and chinois (a cone shaped strainer) to prepare sauce
• Slow cooker
• Pot on a stove (e.g. Stock pot and lid)

Question 5

Principles and practices when braising

Answer 5

• Can be prepared in the oven or the stove on a low heat
• Seal meat off or blanche vegetables before cooking
• Mirepoix is usually the basis for braising, as it lifts the meat from the pan to improve flavour → mirepoix is only used to impart flavour, therefore the rough cut is useful
• Braising liquid is usually stock/water/sauce/tomato-based/passata
• Meat is sealed in hot fat/ oil to retain the meat juices
• Process is very slow and this tenderises the meat and allows the interchange of flavours from the meat and liquid
• Temperature for braising is 180-200 degrees celsius for meat and 140-160 degrees celsius for vegetables

Question 6

Characteristics of food/dishes prepared using braising

Answer 6

• Food retains its colour → as it is being cooked at a lower temperature
• Braising softens all texture and breaks down the connective tissues in meat → tougher cuts of meat available
• Vegetables are soft and very tender
• Larding→ is the insertion of pork back fat or bacon fat into joints or cuts of meat to improve the flavour and moisture content. This helps to improve the flavour and moisture of the food

Question 7

Effect(s) on the nutritional value of food when braising

Answer 7

• Minimal nutrient loss occurs if the cooking liquid is reused as part of a gravy or sauce for service. (sauce can be evaporated → absorbed/reimported back into the food therefore fully nourishing)
• Can be a high-fat method of cookery if the Chef lards the meat - as the Chef is actively adding fat to the meat

Question 8

Safe and hygienic work practices when braising

Answer 8

• Follow correct personal hygiene rules prior to cooking
• Ensure cleaning of cooking utensils and containers
• Use a pot appropriate to size of the recipe
• Use appropriate heat proof gloves/ pot mitt when removing container
• Take care when lifting/ transporting the hot container as it is heavy
• Take care when removing lids from a braising pan → away from the body

Question 9

Problems in the cooking process when braising

• Causes
• Indicators
• Corrective action(s)

Answer 9

• Loss of liquid or over-thickening → the temperature is too high during the cooking process or the lid is not tight enough when cooking (dry and burnt food/meat)
• Overcooking → use trussing to ensure food retains its shape and doesn’t become mushy
• Too much liquid → therefore unable to heat all liquid thus being unable took the food thoroughly
• Meat has shrunk too much→ the fat or oven is too hot or too long when browning or the meat has been cooked too long - without being sealed
• Sauce too thin→ the liquid is not reduced enough, or too little thickening is added, or too much liquid is used at the start of the cooking process.
• Sauce too dark or too pale→ The meat and vegetables are either burnt or not browned enough. (incorrect ingredients or tended to the pot enough)
• Nutritional loss → seal meat ahead of time therefore retaining the nutrients

Question 10

Environmentally friendly work practices when braising

• Efficient use of resources, water and energy
• Management of kitchen waste

Answer 10

• Cheap method of cookery- suited to cheaper (tougher) cuts of meat
• Little to no wastage as the liquid can be used as a sauce, gravy or stock to impart nutrients into the food
• Can be a high fat method of cookery if the chef uses larding