Method of cooking 4 -braising, stewing Power Point

1. Method of Cooking
Braising & Stewing (combination method)
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2.  List the purposes for using combination cooking methods
 List the proper equipment for braising or stewing
 Identify appropriate items for braising or stewing
 Differentiate between braising and stewing
 Define and execute braising and stewing methods
Learning Objectives
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3.  Dry Heat
Sear main item
Improves color and flavor
 Moist Heat
Soften muscle tissue
 (What makes a cut of meat tough?)
Provides body for finished sauce
Breaks down connective tissue into gelatin
Combination Cooking Techniques
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4. Braising and Stewing

5. Equipment
 Sauce pot
 Tilting pan
 Boiler with cover
Braising and Stewing
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6.  Main Item 1 lb./454 gr
 Mirepoix 1 oz./28 gr
 Liquid 1 pt./473 ml
Braising Ratio
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7. Equipment
 Soutoir
 Boiler
 Tilting pan
 Pot
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8.  Less tender cuts
 Highly exercised
 Mature animals
 Less expensive cuts
 Suitable foods
 Beef
 Veal
 Lamb
 Pork
 Poultry
 Game (feathered and furred)
 Organ meats
 Vegetables
Braising and Stewing Ingredients
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9.  Liquids
 Well-flavored stock
 Appropriate jus
 Aromatics
 Sachet d'épices
 Bouquet garni
 Optional components
 Pork product
 Tomatoes other vegetables
 Garnishes
 Thickeners
Braising and Stewing Ingredients
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10. Braising
 Size: large, multi-portion
 Liquid: covers ⅓ to ½ item
 Garnish: cooked separately
 Sauce: strained
 Cooked: in oven
Stewing
 Size: small pieces
 Liquid: covers item
 Garnish: cooked with item or
separately
 Sauce: not strained
 Cooked: in oven or on range
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11. 1. Season or marinate main item
2. Sear main item on all sides in hot oil
3. Remove main item; set aside
4. Add mirepoix and caramelize; add tomato paste and pincé
5. Add liquid; stir to deglaze
6. Bring mixture to simmer
7. Return main item to sauce
8. Cover and finish cooking until fork-tender
9. Add aromatics/garnishes when appropriate
10. Remove main item; keep warm
11. To prepare sauce: strain, reduce, thicken, and garnish as desired
12. Slice or carve main item
13. Serve with sauce and garnish
Braising and Stewing Method
For stewing: follow method through step 9. Correct flavor and consistency
as needed

12. Braising Stewing
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13.  Use the correct size cooking in relation to the amount of meat
 Larding is advisable on cuts with insufficient marbling
 Where suitable, marinating helps tenderize and contributes to
flavor
 Check for doneness by resistance to a fork or skewer, not by
temperature
 To thicken the stock for braised items, you can do one of the
following:
 Deglaze and add brown sauce (thin)
 Add flour to fat and mirepoix, then add brown stock
 After cooking in stock, reduce liquid and thicken.
Braising and Stewing Tips
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14. Things not to do
 Do not allow liquid to boil during cooking (it
causes meat to shrink excessively)
 Do not use too much liquid (it weakens the flavor
of the sauce)
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