Braising (from the French "braiser") is cooking with "moist heat," typically in a covered pot with a small amount of liquid which results in a particular flavor. Cooking is the act of applying heat to food in order to prepare it for ingestion. ...

Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat. It is an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly-evolved methods of cooking tough and unpalatable foods. Swissing, stewing and pot-roasting are all braising types. Tropocollagen triple helix. ... Mortal Kombat character, see Meat (Mortal Kombat). ... The coq au vin (cock with wine) is a French stew of chicken (theoretically, rooster) cooked with wine. ...

Most braises follow the same basic steps. The meat or poultry is first browned in hot fat. Aromatic vegetables are sometimes then browned as well. A cooking liquid that often includes an acidic element, such as tomatoes or wine, is added to the pot, which is covered. The dish cooks in relatively low heat in or atop the stove until the meat is fork-tender. Often the cooking liquid is finished to create a sauce or gravy. Mortal Kombat character, see Meat (Mortal Kombat). ... This article or section does not adequately cite its references or sources. ... Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ... For alternative meanings see acid (disambiguation). ... A glass of red wine This article is about the alcoholic beverage. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid or sometimes solid food served on or used in preparing other foods. ... Gravy is a thickened sauce, usually made from a base of extracts that run from meat and/or vegetables during cooking. ...

A successful braise intermingles the flavors of the foods being cooked and the cooking liquid. Also, the dissolved collagens and gelatins from the meat enrich and add body to the liquid. Braising is economical, as it allows the use of tough and inexpensive cuts, and efficient, as it often employs a single pot to cook an entire meal. Gelatin (also gelatine, from French gélatine) is a translucent brittle solid substance, colorless or slightly yellow, nearly tasteless and odorless, which is created by prolonged boiling of connective tissue such as skin, cartilage, and bones obtained from the animal processing industry. ...

Familiar braised dishes include Murshed, pot roast, beef stew, Swiss steak, chicken cacciatore, goulash, braised tilapia and beef bourguignon, among others. Braising is also used extensively in the cuisines of Asia, particularly Chinese cuisine. Wikibooks Cookbook has more about this subject: Pot roast Pot roast is a braised beef dish. ... Beef Stew A stew is a common dish made of vegetables, meat, poultry, or seafood cooked in stock and water. ... Swiss steak is a method of preparing meat, usually beef, by means of rolling or pounding, and then braising in a cooking pot, either on a stove (cooker) or in an oven. ... Chicken Cacciatore is an Italian braised chicken dish. ... Goulash Goulash with gnocchi Goulash is a spicy dish, originally from Hungary, usually made of beef, onions, red peppers, and paprika powder. ... Genera and species Oreochromis A. Günther,1889   Oreochromis alcalica - Alkaline tilapia   Oreochromis aureus - Blue tilapia   Oreochromis macrochir - Longfin tilapia   Oreochromis mossambicus - Mozambique tilapia   Oreochromis niloticus niloticus - Nile tilapia   Oreochromis urolepis urolepis - Rufigi tilapia   Oreochromis urolepis hornorum - Wami tilapia Sarotherodon W. P. E. S. Rüppell, 1852   Sarotherodon galilaeus galilaeus... Beef Bourguignon (BÅ“uf Bourguignon in French) is very well-known, traditional French recipe. ... This article or section does not adequately cite its references or sources. ...

See also

• Red cooking
• jugging