Standards of Quality for Braised Items

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. Braised items should be fork-tender. The interior should be juicy.
  2. Although tender, braised foods should maintain their shape and not be falling apart.
  3. Braised foods should have a well-developed, concentrated flavor due to long cooking in flavorful liquids. Thin flavor may be caused by insufficient cooking or cooking at the wrong temperature, so liquids didn’t have time to reduce and concentrate.
  4. Braised foods should have an attractive color developed from proper browning or searing at the beginning of the cooking process and from long cooking in concentrated liquids.