Mixed

The term mixed describes the application of both concentration and expansion principles to the product. For example, a piece may first be seared using the concentration method to cause the Maillard reaction to occur. Then, utilizing the expansion method, the piece is finished in an aromatic liquid in order to soften the connective tissues. During this step the nutritive and flavor elements of the product go into the sauce, while absorbing the flavors in the liquid and/or aromates.