BRAISING AND

STEWING
By:Tuastomban
What is Braising and Stewing?

Braising and stewing are both moist-

heat cooking methods that involve
cooking food slowly in liquid.
 BRAISING
Braising is a cooking technique where food is first seared at
high heat and then cooked slowly in a covered pot with a
small amount of liquid, such as broth or wine. This method
is great for tenderizing tough cuts of meat and infusing
them with flavor. The low and slow cooking process allows
the meat to become tender while the liquid helps keep it
moist. Braising is versatile and can be used for various
meats, vegetables, and even fruits.
 Stewing
Stewing involves cooking food slowly in a pot with
enough liquid to cover the ingredients completely. Unlike
braising, where the food is typically seared first, stewing
often involves simmering raw ingredients directly in the
liquid. This method is ideal for tenderizing tougher cuts of
meat and creating rich, flavorful dishes. Stews can contain
a variety of ingredients, including meat, vegetables,
legumes, and spices, and are often cooked for an extended
period to allow the flavors to meld together.
How Braising Works?
■ Braising works by first searing the food at high heat to
develop flavor and create a browned surface, known as
the Maillard reaction. Then, the food is placed in a
covered pot with a small amount of liquid, such as
broth, wine, or even water. The pot is then transferred
to a low oven or stovetop and cooked slowly at a
gentle simmer.
■ During the cooking process, the collagen in tougher
cuts of meat breaks down into gelatin, resulting in
tender, flavorful meat. The liquid helps keep the food
moist and infuses it with additional flavor. The long,
slow cooking time allows the flavors to meld together,
resulting in a rich and flavorful dish.
The End