All About Braising – Introduction
All About Braising: The Art of Uncomplicated Cooking by Molly Stevens is an excellent book about an intriguing topic. We love the technique of braising whether it be for meats or vegetables or legumes or nuts. This book sets out the techniques required in appealing detail.
Molly uses the following words to describe braising:
“cooking food slowly and at low temperatures in a closed pot with a little liquid”
This is a very simple and clever way to describe this ultimately simple yet demanding cooking technique.
Yes, you must cook the food slowly – merely tremble the liquid on the stove top. Yes, it must be at a low temperature to get the right level of heat in the liquid in the braise. Yes, a closed lid helps control the environment and the temperature. And a little liquid means that you are not boiling or poaching the food – these are very different cooking methods.
In braising you are looking to get the protagonists to gradually absorb the cooking liquids.
This book sets out many good recipes to show you how to achieve the results which we have been striving for over the past three decades using this amazing technique.
You can purchase this book by clicking on the link below:
All About Braising is included in our Foodtourist Top Fifty Cookbooks list.
