Braises and Stews: Everyday Slow-Cooked Recipes

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Slow Cooked Lamb Shanks in Red Wine Sauce | RecipeTin Eats

A few other pans are useful, too. I recommend anodized aluminum or cladded stainless steel that is heavy bottomed and has a tight-fitting lid. Another pan I use for some braises, like quick curries or shrimp, is a flat-bottomed wok with a lid. Even though these are meant for stir-frying, the good-quality ones work well for the quick browning and stove-top simmering of a lighter braise.

The tapered shape means the surface area is wide, which encourages evaporation and concentration of flavors.

Nonstick ones are a snap to clean. The word Dutch in the term Dutch oven is said to have come from pots used by the Pennsylvania Dutch who were actually Germans in the s. The oven part of the name came from placing the vessels, which originally had feet, in the embers of the hearth, then topping the lid with more coals old-fashioned Dutch ovens have lipped lids to create the all-around heat of an oven before ovens were commonplace in homes.

The other tools that you need to braise you probably already have in your kitchen: long tongs to turn meat while browning; wooden spoons to scrape the bottom of the pot; oven mitts to carry the pot safely; and a ladle to dish out hearty portions. Add in measuring cups and spoons and a sharp, heavy knife, and you are good to go. Braising is as simple as cooking long, slow, and low so that each flavor in the pot gradually merges with the others, creating a savory whole far greater than its parts.

The food may be browned first, then the pot deglazed, but the ingredients are always simmered, never rushed.

Notes about this book

Meat and poultry braises and stews have a few other steps, too, which are outlined here. To wash away bits of bone or blood from meat or poultry, rinse with cold water, then pat dry with paper towels. It is important to salt food before browning it. The salt will immediately start to penetrate the surface, releasing the first layer of flavor, especially if you use kosher salt. Plus, if you get distracted and forget to salt later on in cooking, you can be assured that some seasoning is already in the pot. Traditional braises often included the step of flouring meat to thicken the sauce.

Today, braises tend to be made with less liquid, so that the sauce thickens through reduction which also concentrates flavor.

Easy Slow Cooked Beef Stew with Tomato • Taste The Chinese Recipes Show

Meat and poultry braises often start with browning, which adds incredible depth to the sauce, but must be done with attention. First, coat the pot with just enough oil to spread a thin film over the bottom when the pot is tilted. Keep a plate handy. We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites.

Read Book Braises and Stews: Everyday Slow-Cooked Recipes Full eBook

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Notes about Recipes in this book

Now playing James Carrier. Yields Makes 6 to 8 servings.

Read Book Braises and Stews: Everyday Slow-Cooked Recipes Full eBook

About 1 cup fat-skimmed beef or chicken broth. Salt and pepper. Nutrition Facts. How to Make It Step 1. Directions Step 1. Slow-braised Beef Stew with Mushrooms. Ingredients Directions. Read More. Sign Up for our Newsletter Get fresh recipes, wine pairings, weekend getaway ideas, regional gardening tips, home design inspiration, and more.