Caviar and Codfish

Braising is one of the basic cooking practices, often used for ‘second class dog wheelchair cuts’ of meat which need long slow cooking. They’re referred to as ‘second class cuts’ because they are tough and chewy if cooked using the quick techniques like pan frying, grilling or roasting. They are tough because of the pet wheelchair connective tissue which gets hard to slice or chew when cooked fast, or with dry or radiant heat. The good news is that these meat cuts come into their own when braised or stewed very gently for a long period in liquid, as this type of microdermabrasion machine cooking breaks down the connective tissue to be succulent, gelatinous and delicious. Braising is almost similar to stewing – braising is usually used for larger or whole cuts of meat gradually cooked in water, while stewing is applied when referring to cut or smaller pieces cooked (wholly immersed) in a frozen yogurt liquid. Did you notice I didn’t say ‘boiled’ or ‘simmered’ ? That is what we call it when you notice a visible bubbling of the cooking liquid. In fact braising is best done at a low heat of around 85 degrees C / 185 degrees C with an almost imperceptible simmer – not a rolling boil. Braising is the term for this cooking in frozen yogurt machine liquid, so technically you can braise anything. Vegetables, fruit, chicken, fish. As this post is about meat braising, we will concentrate on the tougher cuts of meat that save you money and taste excellent when you use this cooking method. Beef cuts: Shin, Osso Bucco, short rib, chuck, shoulder, gravy beef, plate, cheek, steadicam oxtail, tendon, tripe, tongue. Lamb Cuts: Shoulder, shin (shanks), tongue. Pork cuts: trotter, knuckle, hock, ribs, spare ribs, belly, shoulder, tripe. How to braise or stew: As stewing is almost similar to braising snoring mouthpiece, you can follow the procedures below. For stewing, cut into smaller parts, just like a dice. When slicing things to stew (or usually) check out the size of the mouth or the spoon to eat it with. Always cut your items into a size that’s easily picked up with a  dermabrasion machine spoon and taken in. A stew should have adequate liquid to completely cover (immerse) the meat. A braise can be carried out without cutting so small (Not bite sized). You can braise medium to large parts of meat. Medium means cuts like spare ribs, short ribs, tongue, snoring mouthguard “steaks” (cut from the lower left or shoulder) or osso bucco. Large means whole cuts like the size you would usually roast, and may include whole ducks, whole chicken, lamb shanks or primal cuts of beef. You can braise by placing in diamond microdermabrasion machine liquid completely, or you could place into a braising plate or casserole with a tight fitting lid, and cover halfway to three quarters up the meat with the liquid. Cover with the lid. Bring to a simmer on the stove top, then place in a gentle oven at 150 degrees C (302 degrees F) with the lid on, until the meat is tender all the way through. Ready your pet wheelchair braising liquid. Flavour it with the spices you like. This could be your classic European flavours like carrot, onion, celery, thyme, bay leaf, peppercorn, tomato. Or you can put some Asian aromats like ginger, spring onion, carrot, lemongrass, soy, star anise. Clean or trim your larger cut to braise whole. Don’t be concerned about this too much. You need to simply cut off any extra camera stabilizer fat as this will melt off and float on the top as an oily liquid, taking in all the flavours. lean is ideal for this. Bring your braising stock to a simmer and after that put your meat into it. Watch the temperature until it comes back up to a mild simmer, and after that adjust it so the Glidegear liquid is moving ever so slightly. That’s all. Now you should wait. Keep it at that temperature until tender. For pork this is 45 minutes to 1 hour or thereabouts. For lamb about 1-2 hours depending on the cut. For beef it is 1-5 to 5 hours. This relies on the size of the stop snoring mouthpiece cut. Beef short ribs are 1 to 1.5 hours depending on quality. A corned beef or a silver side can be 3-4 hours as it is quite large. You will be looking for the tenderness of the meat, and take it as far as it will go without it starting to break apart. Ox tail about 1.5 to 2. hours. Beef cheek about 3 hours. Perfect your approach on smaller things like pork spare ribs (45 min to 1 hour), lamb shanks (1.5 to 2 hours), pork belly (40 minutes to 1 hour), and beef short rib (1 to 1.5 hours. Helpful pointers: Dog wheelchair meat must be soft, juicy and tender. It should come off the bone easily when you want it too, but it should not fall off the bone by itself. If over cooked, a braised meat will be dry and stringy, even though it is in a sauce. Chicken cooks very fast, and doesn’t have to braise until tender, except if it is an old boiler – then you do need long, slow braising like meat. Red wine is a best friend mobility braising medium for meat. Use the European aromats mentioned above, and put in a little tomato paste, mushroom and rosemary when braising lamb shanks. Water is great for braising. It produces a ‘stock’ as the meat cooks. Just add plenty of other flavours – vegetables, herbs, dry mushrooms, spices etc. Onions are generally great to give body. Don’t thicken the frozen yogurt franchise sauce until the end, or it’s harder and longer to cook. Don’t salt the dish properly until the end. Use a bit of salt while cooking, but salt at the end. As the sauce cooks, some will evaporate, and it will ‘reduce’, concentrating the flavours, including the saltiness. Once the meat is tender, taste the snore mouthpiece cooking liquid. If it is tasty as is, thicken it with cornflour or some roux. If it needs more flavor, transfer it into a steel pot (strain it), then reduce until it thickens and concentrates. At the time where it is tasting great, use it like that, or thicken with sylvan microdermabrasion machine roux or corn starch. Don’t braise first class cuts (expensive meat). You need the inexpensive nasty cuts with connective tissue for a braise to taste really great. Don’t cut the gristle and ligament off the frozen yogurt meat before braising. This is what makes it taste so wonderful. If you just braise pieces of lean meat they will turn out to be dry and bland. Never braise things like fillet steak, sirloin, rump, lamb cutlets or pork loin. They’re best for the grill or the pan, seared or barbecued, or cooked with dry or radiant heat.

Posted on Wednesday, October 10th, 2007 at 6:13 pm in Uncategorized   |  RSS feed Comments and pings are currently closed.