Quick Cooking Tips: Braising
Almost seven years ago I interviewed for the job of Demonstration Coordinator at Whole Foods Market. Our Store’s Culinary
Director posed a simple question, what method of cookery do you enjoy most and why?
I immediately responded BRAISING, I have always felt it is the least used method in our hurried world of making dinner. So many cooks including myself are pushed to turn out a meal in minutes. I really hate the munchers gathering in my kitchen rummaging through the cupboards for something to snack on before dinner. I can see in their eyes that they are ready to eat anything in sight, especially the bad food choices. As a result I’m cranking up the heat and producing dinner as fast as I can.
These methods tend to dry out any entrée and result in a quick but tasteless dish. But braising will make lean cuts such as chicken breasts or budget cuts such as pot roasts moist and tender. It’s very simple to use the principles of braising to make a reasonably quick meal. Boneless, skinless chicken may be seasoned with your favorite salt, pepper and herb mixture then placed in a hot skillet prepped with a few teaspoons of oil. I find the chicken will hold together nicely, if I leave it alone at least six minutes to create a crust or sear that locks in the juices or flavor. Poking it with a fork or trying to turn it too soon will tear and release the juices.
Instead of a fork, use tongs to flip the meat it saves the juices from being released. After I sear both sides, I remove the chicken to a waiting dish and add 1/4 cup of wine, scraping the bottom of the pan to incorporate the fond,( the brown flavorful bits at the bottom of the pan). If you do not have or do not use wine feel free to substitute any flavorful liquid. I prefer it to be acidic in nature so watered orange juice , water with a few teaspoons of vinegar will work equally as well. Stir in some onions, mushrooms or other flavorful vegetables, add the chicken and 1 cup chicken broth. Add a lid to the skillet and
cook stovetop 10 additional minutes or in a 350 degree preheated oven for 10 minutes.
The principle is simply that a current of convection heat is cooking the meat and vegetables by creating steam from the broth. Dutch ovens (the predecessor to the crock pot is a heavy pot with a firmly fitted lid capable of stovetop or oven cooking) have long made this happen for the bargain cuts of meat like Corned Beef and Cabbage, Yankee Pot Roast, or my favorite French recipe, Coq au Vin. A sauce can be made from the pan liquids by removing the vegetables and the entrée and placing the skillet with pan juices only back on a medium flame. Allow to cook until reduced by half add one teaspoon of butter to finish the sauce. Arrange the chicken and vegetables onto plates and drizzle with pan sauce. Your family will LOVE IT!!
Here at the Whole Foods Market in Dublin we have been having fun with this technique all month. We will be making Italian Pot Roast for Monday’s Six Pack Tasting at 6 pm Monday January 23. Feel free to stop by for a sample, but hurry the last time I made it was so popular I ran out early. If you can’t make it for 6@6, stop by our meat counter and pick up the recipe. You will find it in Whole Foods Market Braising Booklet available at our meat counter. Its free and full of helpful tips and recipes that will help to take the stress out of your family dinners.
Stay warm and have a great time making dinner a family time! See you on the Sales Floor!
**Jan Bonner is Whole Foods Market Columbus’ long-time Demo Specialist.
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advantage. I continue to find more and more information about cooking healthy recipes and I become greater each time.
Articles and advice like this one really gets me going.
Thanks for the post!