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# Dry Heat and Moist Heat Methods The following are two dry heat and moist heat methods used in cooking: * **Braising** - To cook where food is first browned in a small amount of fat similar to sautéing then, a small quantity of liquid is added. The pan is covered with a tight-fitting lid, and the...

# Dry Heat and Moist Heat Methods The following are two dry heat and moist heat methods used in cooking: * **Braising** - To cook where food is first browned in a small amount of fat similar to sautéing then, a small quantity of liquid is added. The pan is covered with a tight-fitting lid, and the cooking continues in a slow heat. * Trim fabricated cuts of meat of all excess fat and gristle. * Sear the meat to develop flavor and a rich brown color. * After browning the mirepoix, cook the tomato paste until it turns a deep rust color and smells sweet. * Add enough stock to the pincage to cover the item by one-third to one-half. * Braise until the main item is fully cooked and tender. * **Stewing** - To cook food like braising but it is applicable to cut up pieces with the use of shallow frying or sautéing. Then, it's cooked in a small amount of liquid until the food is tender. It is applicable to meats, fish, vegetables, and fruits. ## Sample Recipe: Beef Stew **Makes 10 servings** **Ingredients:** * 3 lb 12 oz/1.70 kg boneless beef shank or chuck, cut into 2-in/5 cm cubes * 1 tbsp/15 g salt * 1 ½ tsp/ 3 g ground black pepper * 2 floz/60 mL vegetable oil * 5 oz/142 g minced onions * 5 garlic cloves, minced * 2 floz/60 mL tomato paste * 30 floz/900 mL red wine * 40 floz/1.20 L Brown Veal Stock, or as needed * 80 floz/2.40 I Espagnole Sauce * 1 Sachet d’ Epices * 1 Bouquet Garni * 2 oz/57 g butter * 8 floz/240 mL Chicken Stock * 1 lb 4 oz/567 g carrots, large dice or battonet, blanched **Instructions:** 1. Season the beef with salt and pepper. 2. Heat the oil over medium-high heat in a rondeau or brassier until it starts to simmer. Place the beef carefully in the oil and sear until deep brown on as many sides as possible. Transfer the beef to a hotel pan and reserve. 3. Degrease the pan, if necessary. Add the onions to the pan and cook, stirring from time to time, until caramelized. Add the garlic and tomato paste, if using, and cook until the tomato paste, turns a deeper color and gives off a sweet aroma for about 1 minute. 4. Add the wine to the pan, stirring to release any drippings. Reduce the wine by three quarters. Return the beef to the pan along with any juices it may have released. 5. Add the veal stock, espagnole, sachet and bouquet garni. Bring to a gentle simmer over medium-low heat. Cover the pot and stew the beef until tender, about 2 hours. Add more stock during cooking,

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