- Time-consuming: Braising can take a lot of time because the meat needs a lot of cooking time to break down the fibres and develop flavour.
- Oven use: The requirement for an oven or stovetop for braising can be a barrier for individuals without access to one or during power outages.
- Smoke and smells: Braiseing can produce smoke and potent smells that can linger in the kitchen and the entire house.
- Safety concerns: Braising calls for the use of a hot oven or cooktop which can be hazardous if not handled carefully. Braising may come with risks including burns and fires.
- Clean-up: Cleaning up after braising can be difficult since food residue and stains can be left on equipment and in the oven.
- Requires continuous observation: To guarantee that the food is correctly cooked and to avoid burning or drying out braising calls for continuous observation.
- Limited by oven capacity: The capacity of the oven is a limitation in braising making it challenging to cook a lot of food at once.
- Variable outcomes: Braising can produce variable results depending on the oven, the meat thermometer and the cook’s level of expertise which makes it difficult for novices.
- Not ideal for sensitive meals: Because they risk drying out or overcooking delicate foods like fish and seafood should not be braised.
- Incompatible with low-fat diets: Because braising often calls for the use of a little quantity of fat it is incompatible with low-fat diets.
