Braising Utensils

The process of braising meats is half way between boiling and baking. The meat is first partially browned and then cooked in a moist heat in a tightly covered pan or pot in the oven. At the end of the process the cover is removed and the stock reduced to serve as a sauce. This is an economical method of preparing meat, as all the meat juice is retained in the meat and gravy. Cheap cuts can thus be made very palatable.

The utensils used for braising are:

Dutch ovens; Casseroles; Self-basting roasters.

Dutch ovens are cast iron bailed kettles with a tightly fitting cover. They are very good for braising purposes because they are suitable for cooking on the top of the stove, as well as in the oven.

Casseroles and self-basting pans have been discussed earlier.