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How to: braising

Braising is a cooking technique in which the main ingredient is first seared and then simmered in liquid on a low heat in a covered pot. Braising is an excellent way to cook less expensive cuts of meat such as blade, chuck and skirt. The connective tissue, fat and sinew that hold the muscles of the meat together are broken down in the braising process, rendering the meat tender and releasing gelatinous juices to create a rich and full bodied gravy. Even the toughest cuts of meat will become tender when braised.

Beef Bourgignon is a braised dish

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how to: mirepoix

Mirepoix is the French culinary term for a combination of aromatic vegetables – usually carrots, onions and celery – used as a flavour base. You’ve probably made a mirepoix many times when cooking soups, casseroles and braises. Continue Reading →

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