Sea bass over braised fennel
Moist heat cooking is, in a word, braising. Well, stewing, too, but this class focused on braising. (Boiling, blanching, poaching, simmering, and steaming fall under wet heat cooking, not moist heat cooking.)
(Note: Hong was absent today; the ebullient, talkative Ted substituted.)
Why braise?
Braising is a standard cooking technique in which you cook meat, poultry, fish, or vegetables “low and slow” — at a low oven or stove-top temperature for a relatively long period of time. Braising works wonders on lean or tough (read: cheap) cuts of meat because the slow cooking breaks the meat’s collagen into gelatin, which results in the mouth feel of a rich, fatty dish without adding any fat. But even items low in collagen, such as vegetables, can benefit from a braise. Braising tender cuts of meat, though, is not worth the time or effort.
Braising techniques
When braised correctly, the meat, when done, will fall right off the bone. You’re essentially cooking the meat until it falls apart; “it’s very hard to screw up a braise,” said Ted. You don’t even have dirty your instant meat thermometer. But though the cooking part of the braise is often foolproof, setting the stage for your braise takes some solid prep work. Here’s what you need to know: Continue reading »
