BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Braising is a combination of covered roasting and steaming. The food to be braised is first browned in a small amount of fat in an open pan, and then it is cooked further with the pan covered; meats are frequently braised over a bed of vegetables. A small amount of liquid may be added after browning is completed.

Detailed explanation-2: -There are two main different kinds of braising: Brown braising: This is the most usual these days. The meat is sautéed first to sear it on the outside until it is browned to give it visual interest and to develop flavour, then a dark liquid is used (such as beef stock, red wine, tomato juice, etc.);

Detailed explanation-3: -Braising is a combination-cooking method that starts with pan searing followed by slow cooking in a liquid-usually in a Dutch oven or a slow cooker-until ingredients become tender. A successful braise transforms both the ingredient being cooked and the cooking liquid itself into something harmonious.

Detailed explanation-4: -Braise – To brown meat or vegetables in small quantity of hot fat, then to cook slowly in small amount of liquid either in the oven or on top of the stove. How to Braise Meat and Cabbage.

Detailed explanation-5: -Braising is simply a cooking method that involves browning meat or vegetables in oil, then cooking them in a small amount of liquid in a covered pan, either on the stovetop or in the oven. The long, slow cook time helps develop flavor and turn even the toughest of meat cuts fork-tender.