Combination Method: www.chefqtrainer.blogspot.com

Method of cooking 4 -braising, stewing Power Point

1. Method of Cooking
Braising & Stewing (combination method)
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2. List the purposes for using combination cooking methods
List the proper equipment for braising or stewing
Identify appropriate items for braising or stewing
Differentiate between braising and stewing
Define and execute braising and stewing methods
Learning Objectives
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3. Dry Heat
Sear main item
Improves color and flavor
Moist Heat
Soften muscle tissue
(What makes a cut of meat tough?)
Provides body for finished sauce
Breaks down connective tissue into gelatin
Combination Cooking Techniques
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4. Braising and Stewing

5. Equipment
Sauce pot
Tilting pan
Boiler with cover
Braising and Stewing
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6. Main Item 1 lb./454 gr
Mirepoix 1 oz./28 gr
Liquid 1 pt./473 ml
Braising Ratio
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7. Equipment
Soutoir
Boiler
Tilting pan
Pot
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8. Less tender cuts
Highly exercised
Mature animals
Less expensive cuts
Suitable foods
Beef
Veal
Lamb
Pork
Poultry
Game (feathered and furred)
Organ meats
Vegetables
Braising and Stewing Ingredients
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9. Liquids
Well-flavored stock
Appropriate jus
Aromatics
Sachet d'épices
Bouquet garni
Optional components
Pork product
Tomatoes other vegetables
Garnishes
Thickeners
Braising and Stewing Ingredients
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10. Braising
Size: large, multi-portion
Liquid: covers ⅓ to ½ item
Garnish: cooked separately
Sauce: strained
Cooked: in oven
Stewing
Size: small pieces
Liquid: covers item
Garnish: cooked with item or
separately
Sauce: not strained
Cooked: in oven or on range
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11. 1.Season or marinate main item
2.Sear main item on all sides in hot oil
3.Remove main item; set aside
4.Add mirepoix and caramelize; add tomato paste and pincé
5.Add liquid; stir to deglaze
6.Bring mixture to simmer
7.Return main item to sauce
8.Cover and finish cooking until fork-tender
9.Add aromatics/garnishes when appropriate
10.Remove main item; keep warm
11.To prepare sauce: strain, reduce, thicken, and garnish as desired
12.Slice or carve main item
13.Serve with sauce and garnish
Braising and Stewing Method
For stewing: follow method through step 9. Correct flavor and consistency
as needed

12. Braising Stewing
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13. Use the correct size cooking in relation to the amount of meat
Larding is advisable on cuts with insufficient marbling
Where suitable, marinating helps tenderize and contributes to
flavor
Check for doneness by resistance to a fork or skewer, not by
temperature
To thicken the stock for braised items, you can do one of the
following:
Deglaze and add brown sauce (thin)
Add flour to fat and mirepoix, then add brown stock
After cooking in stock, reduce liquid and thicken.
Braising and Stewing Tips
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14. Things not to do
Do not allow liquid to boil during cooking (it
causes meat to shrink excessively)
Do not use too much liquid (it weakens the flavor
of the sauce)
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