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Braising primer
By Ann Heller
Dayton Daily News
Consider braising an opportunity for casual entertaining. It's a one-pot dinner that the cook can enjoy as well as the guests, with little last-minute fuss.
- Remember that most braised dishes, good as they are that night, are even better the next day. A bonus is that when the braise is chilled overnight, it's easy to remove and discard the layer of fat that will solidify on top.
- While the process is simple, there are essential steps. The first is browning the meat, and the meat must be dry in order to brown. It is the browning that adds the first layer of flavor. So take time to wipe the meat dry with a paper towel.
- Don't drown the meat or poultry with the liquid of choice. The liquid should come less than a third of the way up the sides of the main ingredients. Otherwise, the final sauce will be diluted — and chicken skin will be flabby.
- While the meal generally cooks untended, you do want to make sure the liquid in the covered pot is just simmering gently. Check at least once and turn down the heat if necessary.
