method of cooking 4 - combination method, braising, stewing
TRANSCRIPT
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Method of CookingBraising & Stewing (combination method)
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List the purposes for using combination cooking methods List the proper equipment for braising or stewing Identify appropriate items for braising or stewing Differentiate between braising and stewing Define and execute braising and stewing methods
Learning Objectives
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Dry HeatSear main item Improves color and flavor
Moist HeatSoften muscle tissue (What makes a cut of meat tough?)Provides body for finished sauce
Breaks down connective tissue into gelatin
Combination Cooking Techniques
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Braising and Stewing
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Equipment
Sauce pot
Tilting pan
Boiler with cover
Braising and Stewing
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Main Item 1 lb./454 gr
Mirepoix 1 oz./28 gr
Liquid 1 pt./473 ml
Braising Ratio
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Equipment Soutoir
Boiler Tilting pan
Pot
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Less tender cuts Highly exercised Mature animals Less expensive cuts
Suitable foods Beef Veal Lamb Pork Poultry Game (feathered and furred) Organ meats Vegetables
Braising and Stewing Ingredients
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Liquids Well-flavored stock Appropriate jus
Aromatics Sachet d'épices Bouquet garni
Optional components Pork product Tomatoes other vegetables Garnishes Thickeners
Braising and Stewing Ingredients
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Braising
Size: large, multi-portion
Liquid: covers ⅓ to ½ item
Garnish: cooked separately
Sauce: strained
Cooked: in oven
Stewing
Size: small pieces
Liquid: covers item
Garnish: cooked with item or separately
Sauce: not strained
Cooked: in oven or on range
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1. Season or marinate main item2. Sear main item on all sides in hot oil3. Remove main item; set aside4. Add mirepoix and caramelize; add tomato paste and pincé5. Add liquid; stir to deglaze6. Bring mixture to simmer7. Return main item to sauce8. Cover and finish cooking until fork-tender9. Add aromatics/garnishes when appropriate10. Remove main item; keep warm11. To prepare sauce: strain, reduce, thicken, and garnish as desired12. Slice or carve main item 13. Serve with sauce and garnish
Braising and Stewing Method
For stewing: follow method through step 9. Correct flavor and consistency as needed
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Braising Stewing
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Use the correct size cooking in relation to the amount of meat
Larding is advisable on cuts with insufficient marbling
Where suitable, marinating helps tenderize and contributes to flavor
Check for doneness by resistance to a fork or skewer, not by temperature
To thicken the stock for braised items, you can do one of the following: Deglaze and add brown sauce (thin) Add flour to fat and mirepoix, then add brown stock
After cooking in stock, reduce liquid and thicken.
Braising and Stewing Tips
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Things not to do
Do not allow liquid to boil during cooking (it causes meat to shrink excessively)
Do not use too much liquid (it weakens the flavor of the sauce)
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