techniqueSBraise
Low & slow cooking with liquid or a sealed container.
![](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fg1s4qnmz%2Fproduction%2F782233c4ec90548d64acfc68cd8c142e63d253b6-2400x2400.png&w=3840&q=75)
What are the fundamentals of braising?
Braising is cooking an ingredient in a liquid over a long period to tenderize textures and concentrate flavors.
- Meat is braised to break down tough collagen into gelatin, which is juicy and .
- Tough vegetables, like collard greens, can be braised to soften their texture and take on the flavors of the braising liquid.
🍳 Kitchen Tool: Dutch Oven, Covered Pot, Oven
🔥 Heat Type: Conduction w/ water
🌡️ Water Temperature: 180-212°F/82-100°C
🧪 Food Reaction(s):
Example Foods
- Short ribs
- Beef bourguignon
- Collard greens
Braising in Action
![](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fg1s4qnmz%2Fproduction%2F23a6382664add3d23be466ca8389283eafdbcc05-2400x2400.png&w=3840&q=75)
The Mouthful Newsletter
Become a smarter home cook every Sunday
Join 60,000+ home cooks and get our newsletter, The Mouthful, where we share:
- Recipe inspiration
- Recipe frameworks
- Cooking trends
- Q&A from expert home cooks
We hate spam too. Unsubscribe anytime.