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Stewing and Braising

Stewing and braising are wet cooking methods that involve slowly cooking food submerged in liquid over low heat. Stewing involves completely submerging foods in a small amount of simmering liquid to tenderize meats and concentrate flavors. Braising also tenderizes tough foods by cooking them in a covered pot with a small amount of liquid in the oven. Both methods are suitable for cooking tough cuts of meat, fish, shellfish, and fibrous vegetables.

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Charlemagne Tan
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1K views14 pages

Stewing and Braising

Stewing and braising are wet cooking methods that involve slowly cooking food submerged in liquid over low heat. Stewing involves completely submerging foods in a small amount of simmering liquid to tenderize meats and concentrate flavors. Braising also tenderizes tough foods by cooking them in a covered pot with a small amount of liquid in the oven. Both methods are suitable for cooking tough cuts of meat, fish, shellfish, and fibrous vegetables.

Uploaded by

Charlemagne Tan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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WET METHODS OF

COOKING:

STEWING and
BRAISING

Presented by:
CHARLEMAGNE TAN, RND
STEWING
METHOD
 Is the subjection of food to the action of heat in a minimum
amount of simmering liquid or sauce.
PRINCIPLES OF STEWING

 Thefood item must be covered with liquid.


 Foods to be simmered slowly to tenderize the
meat and concentrate the flavours.
PRINCIPLES OF STEWING

 Suitable for tough


items of food.
 Item and cooking
liquid are served
together
 Meat for stews can
be either seared in
hot fat first (example:
ragout) or left
natural (example
Irish stew )
TYPES OF FOODS
APPROPRIATE
FOR STEWING:
 Tough cuts of meat,
some fish and shellfish,
fruit, root and fibrous
vegetables.
ASSOCIATED
PREPARATION
METHODS:

 Submerging,
sauteing, searing,
reducing stewing
liquids
BRAISING
METHOD
 Braising
is the subjection of food to the action of
heat in an oven or Dutch oven, while it is
enclosed in a container with liquid sauce.
WHY IS FOOD IS
BRAISED?

Braising is used
to:
 Tenderize food
items of a tough
nature
 Combine foods
to create
flavorsome
dishes
PRINCIPLES OF BRAISING

 Food items to be
braised should be
of a tough nature
 Most foods must be
seared before
braising.
PRINCIPLES OF BRAISING
 Braising pan should
be in keeping with
the size of the item
being braised.
 Items must be half
covered with liquid.
PRINCIPLES OF BRAISING

 Container must be
tightly lidded to stop
evaporation.
 Process carried out
slowly to tenderize
tough meats
PRINCIPLES OF BRAISING

 Liquidmay be used
to produce a sauce
 Braised vegetables
may be served with
a sauce made
separately:
 The liquid is usually
too strong and
similar in taste to the
vegetables
TYPES OF FOODS
APPROPRIATE
FOR BRAISING:
 Tough cuts of meat,
whole fish and shellfish,
root and fibrous
vegetables.
ASSOCIATED
PREPARATION
METHODS:

 Browning, searing,

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