© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 22: Braising and Stewing These are combination cooking methods; first searing, then cooking in a moist medium
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Braising and Stewing Usually uses tougher, more-exercised muscles, tougher cuts of meats, and poultry items The process is usually long and gentle A variety of flavor enhancers are added to the liquid Intense flavors are produced by the meat and liquid Popular during cold weather
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Methods Braising is cooking of items in liquid to about 1/3 the depth of the product Portion-sized or larger cuts Stew meats are bite-size and completely submerged Both are seared before going into the liquid Both are tightened by roux, buerre manié, slurry or reduction, or a combination Liquid is thin enough to knappe the food
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Equipment Needed Preheated ovens Thicker-bottom pots and pans Skimmers, ladles, spoons, kitchen forks, tight-fitting lids or foil, twine, holding pan while finishing the sauce
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Ingredients Main items must be well trimmed, tied if large or wrapped to promote even cooking and hold their shape Seasonings, marinades, rubs Cooking medium such as oil Braising liquids include sauces, stock, juice, marinade, or a combination Thickening agents Aromatics and seasonings
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Basic Method Heat oil and sear main ingredient Sear evenly on all sides Add mirepoix (this will help to deglaze) Add a small amount of liquid to help deglaze Add the braising/stewing medium Cover and place in the preheated oven or on a back burner (scorch plate) to simmer To determine doneness, use a fork, skewer or paring knife –If it shakes off easily, the meat is done –If it shows clear liquid with no blood, it usually done
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Basic Method (continued) Smaller pieces for stew should be squeezed If a piece breaks apart without too much pressure, it is done The supreme sacrifice for smaller pieces, is to eat a small piece This will also help you correct the seasoning Remove the large pieces to a holding area (warm) correct the seasoning and sauce Strain or puree as the recipe calls for For tightening stew, a little buerre manié works very well at the finish of the cooking process
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Finishing Remove the sachet bag Strain or puree before the final seasoning, as this will alter the seasoning greatly Keep the product warm while finishing Product must rest before slicing Stews can be served immediately after evaluation and correction of the thickness and seasoning Temper any dairy product before adding in For additional flavor, sauce can be further reduced after removing the lid
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Evaluation Product should have good color Flavor should be intense Sauce should not be greasy Meat should not shred when slicing, but should be very tender Tenderness and correct texture is achieved by even and slow cooking
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. White Braises White meats only slightly seared Seafood my not require any searing Sweat the mirepoix, only until translucent, no color Use less cooking liquid Less heat for more tender items
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Some Braising Techniques and Names Daube (dowb), a braise of red meats, includes red wine Estouffade, smothering in butter, covered Pot roast, braising large cuts Swissing, usually braising of portion cuts Stewing, submerging bite-size pieces Blanquette, a white stew, made from veal or poultry Bouillabaisse, a French seafood stew Fricassée, a white stew for white meats Goulash, a Hungarian stew for most meats Navarin, a stew of lamb or mutton Ragout, a French stew of pork and sausage Matelote, a freshwater fish stew or soup
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.