Lesson 26: How to Braise

How to Braise

Braising is a combination cooking technique. First, a food is lightly sautéed. It is then transferred to a new cooking container where it is placed in liquid. Th en a lid is added and it is finished in the oven. Commonly, a pot roast is considered a roast. But, in fact, a pot roast is actually a braise. This is due to the fact that roasting is a dry technique only.

Braising uses both dry and moist heat to create exceptional and highly flavorful dishes. French in origin, braises are specifically for use in French country cooking. Braises are typically created in a large clay pot called a daube. They can also be created in any high-sided pan regardless of construction material, as long as there is a lid. If a lid is not available, aluminum foil may be substituted. The addition of a lid causes the moisture to become trapped. This helps to create a moist and tender finished product.

Learn HOW to cook in a new, fun, and exciting way! Click here for Chef Ryan’s How to Cook Cookbook

About the Author:

Chef Ryan Callahan is an award winning author and chef. He is the author of Chef Ryan's How-to-Cook Cookbook, Cooking for Chemo ...and After!, Cooking for Kids with Cancer, and Chef Ryan Callahan’s Tasting Journal. Chef Ryan won a 2016 Gourmand World Cookbook Award (Best Health and Nutrition USA) for his ground-breaking book, Cooking for Chemo ...and After! Chef Ryan Callahan is a hospitality industry veteran with over 15 years of hands-on culinary experience in the kitchen and front of house. When he isn't cooking, eating, talking or thinking about food you can usually find him nestled up with some manga or playing video games on his computer.