the.com/braising
Burn it first, then apologize slowly in liquid for three hours.
means A cooking method where food is seared at high heat, then simmered slowly in a covered pot with a small amount of liquid until it turns tender.
from From French 'braiser,' which traces back to 'braise' meaning hot charcoal embers — the original method cooked food in a covered pot literally nestled in glowing coals, heat coming from above and below. The ember sense is related to a broader old Germanic and Romance word family for burning fuel, though the exact path is tangled. The technique outlived the coals; the name stuck.
- the science
- collagen melts into gelatin, toughness becomes silk
- the method
- sear hot, then simmer low and covered
- the cut
- works best on cheap, tough, well-worked muscles
- the payoff
- tastes better the next day, reheated