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Braises
Appears in
Published 1991
Braised meats present little problem in a professional kitchen because they rarely suffer from—and are often improved by—advance preparation and reheating to order. The braising or stewing liquid can be stretched if necessary by adding well-flavored stock. Extra body can be given to the liquid with glace de viande.
Certain liaisons, such as foie gras or butter, can be used only at the last minute, whereas others, such as arrowroot or flour, can be incorporated into the sauce ahead of time. Hydrocolloids and emulsifiers come in handy here, especially when dealing with fragile emulsions such as those created from foie gras and vegetable purées.
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