*Braising is similar to stewing but uses less liquid compared to water-steaming, it develops greater nuances of flavor and preserves more color in vegetables.
*Some recipes for braised vegetables call for a combination of cooking methods: Certain ingredients -- usually carrots or other dense-textured vegetablesmay be first sauteed in oil or butter to develop color and flavor, then cooked slowly in a small amount of liquid: wine, sherry, vegetable stock, defatted beef or chicken stock, or a combination of these.
*The steam-filled atmosphere inside a tightly covered pan or casserole releases the food's essential oils and juices, enhancing the taste and aroma of the vegetables and creating an appetizing glaze.
*Any root vegetable -- carrots, onions, leeks, celeriac -- is a candidate for braising; so are celery, cabbage, Belgian endive, fennel and broccoli, or a medley of these vegetables. Swiss chard, kale and mustard braise well if cooked in a very small amount of liquid until barely wilted.
TIPS **Start the braising process with about ¼ cup liquid per 2 cups of vegetables, adding more only if the food cooks dry before it is tender.
**Any heatproof casserole with a tight-fighting lid can be used for braising as long as the dish conducts heat well.
**Braising can be done on top of the stove or in an oven.
**Braising times depend on the variety of vegetables used, their size and shape, their maturity and freshness.
See "Braised Carrots and Baby Onions in White Wine" for sample recipe *Universal Press Syndicate, 1998/04/08>Riverside PE >Hanneman/Buster/McRecipe
Recipe by: Annette Gooch, UPS
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998
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