Braising, Stewing

With their distinct comfort-food appeal, braised or stewed dishes are gaining popularity among street-food vendors. Omnipresent and popular in every cuisine, well-prepared stews of meat, seafood, or vegetables can awaken nostalgic food memories. The bold flavors are a direct result of the ingredients and methods. The well-exercised muscles used in this method are rich in proteins and connective tissue, helping to generate the coveted savor and texture of the meat and the sauce. For flavor and color enhancement, the main item is oftentimes seared or sweated before it is slowly simmered in a flavorful liquid until it is very tender. This liquid, the base for the sauce of the final dish, is kept at a particular level, enough to ensure even cooking, but not more than necessary to avoid diluting the flavors. Fish, with its inherent natural tenderness, is rarely braised, though some recipes suggest braising fish, not to tenderize it but simply to create distinct characteristics.