Braising

🔬 仕組み

Initial browning creates flavor through Maillard reaction. Long, slow cooking in liquid breaks down collagen into gelatin, tenderizing tough cuts.

📝 ステップ・バイ・ステップ

1. 1

   Pat meat dry and season generously

2. 2

   Brown on all sides in hot fat

3. 3

   Remove meat and sauté aromatics

4. 4

   Add liquid (wine, stock, tomatoes) to 1/3-1/2 up meat

5. 5

   Return meat, cover, and cook low and slow (300°F)

6. 6

   Cook until fork-tender (2-4 hours for most cuts)

💡 プロのヒント

• ✓Don't skip the browning - it's essential for flavor
• ✓Low and slow is key - don't rush
• ✓Let braised dishes rest or make a day ahead
• ✓Skim fat from sauce before serving

📖 Braising を使ったレシピ