The Truth About Braising

[eGCI Team]

The Truth About Braising

Lab Assignment #4

Seminar Led By Steven A. Shaw (aka "Fat Guy")

It has been a long week, and this lab should be the easiest of the four. In Lab #4, we'll look at the effect of browning on the outcome of the braising process.

We will be using three samples:

Sample #1 should be browned in a braising vessel or skillet on the stovetop

Sample #2 should be browned under the broiler

Sample #3 should not be browned at all

After the samples are ready, braise them all in the same liquid at the same temperature until fork tender. Taste, compare, photograph, report.

This experiment will probably be more reliable if you do the braising in three separate vessels, in order to avoid commingling of flavors. But you can do it in one pot if you're careful about preserving the order of the samples or you find a way to mark them.

Finally, for our last trick, reheat the Lab #1 samples yet again and share your observations.

Hang in there -- it's almost over!

Click here for the discussion of Lab #4.

Click here for the Braising Q&A.