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.While anything labeled chuck will be a smart choice for braising, look in particular for the following. ... A top blade roast is a neat cylindrical-shaped cut with great beefy flavor and superlative fork-tender texture, with no hint of the ropy dryness too often associated with pot roast. ... roast. If youa#39;re not sure about the name, inspect the meat to see whether or not it is indeed a stout cylindrical shape comprised of only two long muscles with the coarseagrained texture common to the chuck.
|Title||:||All About Braising: The Art of Uncomplicated Cooking|
|Publisher||:||W. W. Norton & Company - 2004-10-17|