Simmering food by first browning it in fat, then cooking it in a covered pot with a little liquid like stock or wine over low heat for a very long time, is known as braising. Braising has a number of benefit such as:
- Tenderness: By breaking down the fibres throughout the lengthy slow cooking process braising can make tough cuts of meat tender and delicious.
- Flavor augmentation: By infusing the meal with the flavours of the liquid and seasonings employed braising can accentuate the natural flavours of the dish.
- Versatility: A vast range of meats, poultry, fish and vegetables can be cooked with braising.
- Low-fat cooking: Braising, which uses less oil than frying and enables extra fat to drain off the food is a healthier cooking technique.
- Low maintenance: While the food is cooking, braising normally requires little care, allowing the cook to focus on other chores.
- Economical: Since braising can be done with relatively cheap portions of meat, it is an economical cooking technique.
- Suitable for huge portions: Braising is a terrific method for entertaining or meal preparation because it can be used to cook enormous quantities of food.
- Cultural significance: Braising has a variety of cultural connotations and can give food a more authentic flavour.
- Comfort food: Braised dishes are a popular option for comfort food since they can bring back fond memories and emotions of comfort.
- Can serve as a foundation for other recipes: Braised meats can serve as a foundation for sandwiches, tacos and pies among other things.
