Braising

Braising or Braising is a combination cooking method in which the food is first seared and then further cooked in boiling liquid. The resulting searing flavors are essential for the taste of Schmorgerichtes. When braising and long fiber in connective tissue and pieces of meat can be used, which would be tough in its sole roast. Apart from meat but can also, for example, vegetables and mushrooms stewed.

Method

After the Schmorgut was seared on all sides to prevent the formation roasting substances on the surface, it is quenched with liquid (eg, water, stock or wine). After that it will finish cooking as desired with other ingredients in a closed container at a moderate temperature.

Through the cooking method of the burning process the food is gaining in flavor. Meat is due to conversion of the connective tissue in soft gelatin, because by liquid and non-pressurized steam, the core temperature remains automatically in the appropriate range (see frying). The Schmorprozess can be maintained over a number of hours, particularly when the temperature does not exceed 80 to 100 ° C, which is already sufficient for the conversion process.

That with Moren of Röstgemüsen, bacon or mushrooms serves the taste enrichment of both the actual Schmorgutes, about the meat, and the scraps left over from braising liquid, which may be the basis for an aromatic sauce.