All About Braising: The Art of Uncomplicated Cooking

All About Braising: The Art of Uncomplicated Cooking

Molly Stevens

Language: English

Pages: 416

ISBN: 0393052303

Format: PDF / Kindle (mobi) / ePub

All About Braising: The Art of Uncomplicated Cooking

Molly Stevens

Language: English

Pages: 416

ISBN: 0393052303

Format: PDF / Kindle (mobi) / ePub


From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.

The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including:

  • a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots,
  • 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises,
  • planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers,
  • a variety of enlightened wine suggestions for any size pocketbook with each recipe.

16 color photographs, 50 line drawings

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apart), and set it on a carving board with a moat to collect any juices. Cover loosely with foil to keep warm. The rhubarb will have mostly collapsed into the braising liquid, adding body and some texture. Skim any clear surface fat from the liquid, and remove the spent herb sprigs, orange zest, and bay leaf. Taste, and stir to smooth out the rhubarb. If the sauce tastes too sharp, add a drizzle more of honey. Go easy, though, as a small amount of honey can overpower the other flavors. If the

until you do it a few times. But one taste of the exquisitely tender meat with its honest beef flavor, and you’ll become a convert. Although I usually cook wine to tame its flavor some before using it as a marinade, here I like the more rugged character of raw wine. Its aggressive character works well with the bold taste of oxtail. After marinating, the wine is substantially reduced down to become the base for a very concentrated braising liquid. In the end, the aromatic vegetables and the

sauce, 446 substitute for, 156 National Directory of Farmers’ Markets, 457 naturally raised meats and poultry, 437–38 Neapolitan Beef Ragù, 278–81 Niman Ranch, 455 meats from, 438 Noilly Pratt vermouth, 445 Nonna’s Braciole, 234–36 Nonna’s Feast, 236–37, 278 oils, 436, 440. See also fat; olive oil olive oil, extra-virgin, 436, 439–40 for browning food, 23–24 sources for, 456–57 olives. See black olives; green olives onions. See also scallions Braised Turkey Thighs with Onions &

inches by � inch) Scant � teaspoon freshly grated nutmeg 1 cup dry Riesling, Fumé Blanc, or Sancerre 1 cup chicken stock, homemade (page 448) or store-bought THE DUMPLINGS 1 cup all-purpose flour 1 teaspoon baking powder � teaspoon coarse salt 1 tablespoon chopped flat-leaf parsley 1 tablespoon finely chopped fresh chives or minced scallion greens Scant ⅛ teaspoon freshly grated nutmeg 1 large egg, at room temperature 6 to 8 tablespoons whole milk, at room temperature 2 tablespoons

braising, look for the larger, meatier Moulard. A French hybrid cross of female Pekin and a male Muscovy duck, Moulard ducks are the ones raised for magrets (their fat, deep-hued breasts), hefty legs used for confit, and, of course, the rich liver known as foie gras. Moulard ducks may not be as readily available as Pekin. If you have a specialty butcher or gourmet market, look there; otherwise you can mail-order them with little hassle. See Sources, page 455. Duck Ragù with Pasta This is one

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