The Braising Process

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  • Marinate larger pieces in either a raw or cooked marinade.
  • Prepare the piece by larding and, if needed, tying with butcher’s twine.
  • Season (ground pepper and sea salt) and sear the piece white or brown.
  • Add the aromates.
  • Deglaze (déglacer) and add the liquid (mouiller) just to the height of the solids.
  • Cover, seal (luter), and cook slowly in a medium oven. If available, use a braisière—an extra deep pan with a tight-fitting cover.
  • Remove the product and strain cooking liquid through a large chinois.
  • Finish the sauce.