Braising

This method is used to cook the tougher muscles of meat and poultry via a medium of liquid maintained at well below 100°C. Braising requires careful attention to the temperature of the liquid to ensure that it does not cook beyond a very slow simmer - the surface of the liquid should be barely moving. A heavy pan is important; I find Le Creuset cast-iron casseroles excellent for this purpose. Braising is probably the most difficult method of cooking for the inexperienced because it requires a certain sensitivity to the ‘feel’ and texture of the meat or poultry to judge when it is cooked. The easiest way to test braised meat is to insert a stainless-steel skewer into its centre: the skewer should meet with just a little resistance, indicating that the meat is tenderised and moist. Overcooking will produce a ‘raggedy’ texture and a washed-out taste, since the essence of the meat’s flavour will have leached into the sauce.