Braising Terminology

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About
There are many different techniques and approaches to braising, as well as an elaborate and contradictory terminology that often confuses even experienced cooks.

Stews are simply braises in which the meat has been cut up into small pieces, browned or not depending on recipe or whim, and covered with water, stock, or aromatic liquids such as wine, cider, beer, or vinegar. Stews are infinitely varied and are subcategorized into an endless variety of daubes, estouffades, coq au vin variations, and fricassées.