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From the Publisher
Why braise?
Tender meat. One-pot meals. Hands-off cooking.
Chicken Vesuvio
Braising Gear
When braising meat in the test kitchen, we almost always reach for our trusty Dutch oven. The sturdy, roomy pot conducts heat well, so the meat gets a good sear. It’s also outfitted with a tight-fitting lid.
Let’s Braise
Braise the roof!
Braising is a pillar of cuisines around the world but is not quite as familiar in the United States. That’s changing as more home cooks discover how steady, moderate heat can coax the best flavor out of meat, poultry, seafood, and even vegetables. With braising, the raw, often-tough ingredients go into the pan and emerge tender and with a luscious sauce. How to Braise Everything is the definitive guide to braising quick weeknight meals and laid-back weekend feasts.
A look in the braising pot:
Aromatics: Braises benefit from a base of aromatic flavor for complexity. Common Examples: Onion, carrot, celery, bell pepper, garlic, shallot, ginger, chiles, hardy herbs Beefy Boosters: Umami-rich ingredients increase the perception of meatiness. Common Examples: Tomato paste, anchovies, soy sauce, mushrooms, parmesan cheese rind Liquid: The braising liquid coaxes out and transfers flavors. Common Examples: Chicken broth, beef broth, wine, canned tomatoes, bottled clam juice Main Event: All these ingredients come together to braise something. Common Examples: Beef, pork, lamb, sausages, poultry, fish and shellfish, beans, legumes, vegetables Finishing Touches: Use a bright flavor touch at the end to provide textural contrast. Common Examples: Fresh herbs, lemon juice, vinegar, nuts, gremolata, rouille or chutney
French-Style Pot Roast
This elegant dish traditionally calls for marinating the beef in red wine before cooking and adding collagen-rich veal and pork parts for body. We found easier, quicker ways to generate the same flavor and texture with fewer steps and ingredients. We recommend a medium-bodied, fruity red wine, such as Côtes du Rhône or Pinot Noir, for this recipe.
Southern-Styled Smothered Chicken
Since chicken is relatively mild in flavor, most chicken dishes taste like whatever else is in the dish rather than the chicken itself. Smothered chicken is designed to coax out as much chicken flavor as possible and then bolster it with supporting—not distracting—ingredients, in this case garlic and dried sage. A splash of cider vinegar brightens the sauce just before serving.
Spanish Shellfish Stew (Zarzuela)
Chock-full of shellfish like lobsters, clams, and mussels, this tomato-based stew is seasoned with saffron and paprika and thickened with a picada, a flavorful mixture of ground almonds, bread crumbs, and olive oil. The shellfish release their rich liquors into the pot as they cook to provide the broth with clean, fresh seafood flavor.
Leg of Lamb en Cocotte with Garlic and Rosemary
Fall-apart meat is great, but a roast cut into tender slices is also desirable—and you can get it with braising if you use the en cocotte method. No liquid is added to the pot here; instead, the flavorful lamb cooks in its own juices. Since the meat’s gamey flavor comes mostly from the fat, trim as much as possible before browning the roast then braise the lamb with sprigs of rosemary and a handful of sliced garlic cloves. In just an hour you’ll have a simple, beautifully flavored main.
ASIN : B07GMW3TT1
Publisher : America’s Test Kitchen (February 12, 2019)
Publication date : February 12, 2019
Language : English
File size : 523233 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Enabled
Word Wise : Enabled
Print length : 408 pages
Lending : Not Enabled
