#braising

[thelcsdaily]

Hong Shao Rou - Chinese Red Braised Pork

In China, a dish called Hong Shao Rou, also known as red braised pork or red cooked pork, is highly well-known. Everyone is familiar with it, and there are numerous variations and new twists on the original. The dish's melt-in-your-mouth quality is the consequence of a protracted braising procedure in which the liquid is reduced and thickened. The sauce is typically sticky, sweet, and thick. Steamed rice and veggies are typically served with it. A favorite over the holidays.

 “I am not a glutton—I am an explorer of food.” – Erma Bombeck

[omnivorescookbook]

Coca-Cola Chicken Wings (可乐鸡翅)

Coca-Cola Chicken wings combine Chinese sauces and Coca-Cola to create savory and sweet glazed BBQ style wings on the stovetop.

Recipe => http://omnivorescookbook.com/recipes/braised-coca-cola-chicken-wings/

[sikfankitchen]

Japanese Braised Eggplant from “The Makanai: Cooking for the Maiko house”

[salttotasteblog]

Braised Celery

Braised Celery makes a simple, and different weeknight vegetable side dish. Serves 4 Celery’s bitter crunch is usually used in salads to great effect. It’s also cooked alongside sweet onions and carrots in a classical mirepoix and adds depth of flavour to stocks, sauces, and stews. However, it’s delicious cooked on its own, and much underused as a vegetable when thinking of side dishes. This…

[ronniefein]

Climate change brings warmer winters, that’s for sure. But that doesn’t mean we can’t still enjoy the kind of rich, slow-cooked, hearty stew that we wanted when it snowed or it was bitterly cold outside!

I’ve made this dish using large cubes of veal but like it best with a whole breast (so I can gnaw on the bones).

Follow me on Instagram @RonnieVFein

BRAISED BREAST OF VEAL

one breast of veal, about 3-1/2 pounds

all-purpose flour

2 tablespoons vegetable oil

4 large carrots, peeled and cut into chunks

2 large Yukon Gold potatoes, peeled and cut into chunks

2 medium onions, peeled and cut into chunks

1 large clove garlic, chopped

1 cup white wine

2-3 sprigs fresh rosemary (or 2 teaspoons dried rosemary)

salt and freshly ground black pepper to taste

Rinse and dry the veal and press the meat into the flour to lightly coat the entire surface. Heat the vegetable oil in a large ovenproof saute pan or casserole over medium heat, add the meat and cook for about 4 minutes per side to brown the outside. Remove the meat to a plate and set aside. Add the carrots, potatoes and onions to the pan and cook for 3-4 minutes to cook them slightly. Add the garlic and cook briefly. Return the meat to the pan, moving the vegetables around so they sit on top of and around the meat. Pour in the wine. Place the rosemary sprigs in the pan. Sprinkle with salt and pepper. Bring the liquid to a simmer. Cover the pan and place in an oven. Turn the heat to 275F OR keep the casserole on the cooktop, lower the heat and cook at a simmer for about 2 hours or until very tender.

Makes 4 servings 

[downtoearthmarkets]

If you’ve been feeling a touch of the winter blues lately, here’s some good news to help lift your mood. It turns out there is a simple yet effective remedy within easy reach! In my household it typically begins in the wee evening hours and entails heading to the kitchen, pouring myself a refreshing libation, lighting a candle for ambience, turning on the news or some light background music, switching on the stove and starting to COOK. Yes, cook!

Nearly a decade ago, The Wall Street Journal first reported that cooking was being prescribed by therapists as an effective tool through which to enhance their patients’ emotional wellbeing. In fact, cooking has been found to be so helpful in boosting one’s mental health that a study in the Journal of Positive Psychology revealed that people who regularly engage in culinary pursuits feel more relaxed and happier in their everyday lives.

In today’s era of fast food, takeout, and delivery, many of us are tempted to bypass time spent on meal preparation. But, when it’s cold and dreary outside, the simple activity of cooking—especially when enhanced by the welcoming warmth, pleasant aromas and ‘hygge-like’ coziness of your kitchen—can be truly therapeutic, thanks to what psychologists call behavioral activation. So, in case you could use a brief refresher or are looking for a reason to get started, here’s a review of some classic culinary techniques for a little kitchen-based inspiration.

Braise: Sometimes mistakenly conflated with stewing, braising means to brown or sear food (a meat, fish or vegetable) in butter and/or oil and then cook it slowly on low heat in a covered pot in a small amount of stock or other liquid. This process tenderizes food and imbues it with a full-flavored taste. A delicious substitute for lettuce and other springtime greens, locally grown chicories are in season all winter long at our farmstalls and work wonderfully when braised, as the heat mellows their piquant taste.

Deglaze: While deglazing may sound like an expensive treatment you might receive in a hair salon or a technique you’d learn in pottery class, it’s actually a simple process that adds flavor to soups, sauces and gravies. When meat or other food is cooked in a pan, toasty bits, dried juices and rendered fat collect on the bottom. Deglazing is simply the act of adding liquid such as stock, spirits or wine or to the hot pan to release these deposits, allowing them to be scraped up and dissolved into what’s known as a ‘fond’. The fond can then be used as the foundation for a sauce or gravy or to add flavor to a soup. Deglazing a pan has the added benefits of helping with kitchen clean-up as you’re cooking, while also minimizing food waste!

Parboil & Parbake: Parboiling is the act of partially cooking an ingredient by boiling it for less than the time needed to fully cook it. Parboiling is often the precursor to another form of cooking, such as roasting, as it reduces the amount of time the ingredient will be exposed to dry heat thus minimizing moisture loss during the cooking process. Recipes for roast potatoes, Brussels sprouts and even meat such as sausage and chicken wings utilize parboiling. You can also parboil vegetables, rice and meats before freezing them to use at a later date in dishes such as soups and casseroles.

Parbaking is a similar concept but involves cooking bread or dough to around 80% of the normal cooking time, after which it is rapidly cooled, sealed and frozen. Wave Hill Breads offers a menu of delicious parbaked pizzas that make weeknight dinners a breeze. Simply grab one from the freezer, cut it from its plastic coating and pop it in the oven at 450 degrees for 12-15 minutes.

Poach: Poaching is an ancient method for cooking delicate foods such as eggs, fish, chicken and fruit. Poaching entails submerging food in water, broth or another liquid then gently and gradually cooking it at a temperature just below boiling point. Aromatics such as herbs, garlic, onion and peppercorns are often added to poaching liquid to introduce flavor, depending on the type of food being prepped. Poaching heats ingredients through evenly and prevents moisture loss that commonly occurs during other techniques. It also provides a low-calorie, fat-free way to cook food. If you’ve never tried poaching before, this recipe for poached pears in apple cider is a great way to give it a whirl.

If you were waiting for a good reason to light your stove and heat up the oven, we hope this brief review of the benefits of cooking and some commonly used culinary techniques comes in handy! Don’t forget that Down to Earth’s vendors are always happy to share cooking tips and recommend the best methods for preparing their products. To summarize things with a fitting quote from Julia Child, "You don't have to cook fancy or complicated masterpieces—just good food from fresh ingredients. Bon appétit!"

[uyirorganicfarmersmarket]

Elevate your comfort food game with the art of braising! 🌟 Try out our braising tips for delicious, hearty dishes that are perfect for any occasion. Spice up your cooking game with our expert kitchen tips! Whether you're a seasoned chef or a beginner cook, we've got tips and tricks to help you elevate your culinary creations. Stay tuned for our latest kitchen hacks, recipe ideas, and more!

[twiceastasty]

Brine-Braised Breakfast Potatoes

A just-emptied pickle jar still holds a fabulous ingredient for sautés, salad dressings and more. Learn to make Brine-Braised Breakfast Potatoes.

Two questions come up often when someone lets me ramble on about pickling and fermenting: What do you do with all of those pickles, and what do you do with the leftover brine and whey? In my Twice as Tasty column this week for the Flathead Beacon, I give the basic answer for both questions: Use it. Pickles can be more than snacks and condiments. I have so many uses for pickles that I created a…

[herbanwytch]

This was a pretty tasty vegetable beef and barley soup that I made with the leftover shortribs from the other night! The recipe for the shortribs is up in the City Wytch news link in my bio. I hope that you enjoy it. They’re a perfect meal for a cold winter night like this one! https://bethschreibmangehring.substack.com/p/wintering-valpolicella-braised-beef #shortribs #winter #midwinter #dinner #supper #beef #happy #stew #braising #gratitude #grateful #kitchenwitch #goodwitch (at The Herban Inn) https://www.instagram.com/p/CoD-VaHrECN/?igshid=NGJjMDIxMWI=

[ocfooddiva]

Anniversary dinner of braised short ribs and roasted butternut squash! 🎊 #homecooking #homecook #homecooked #braising #pressurecooking #roast #shortrib #butternutsquash #winter https://www.instagram.com/p/CmrXWIJJiSM/?igshid=NGJjMDIxMWI=

[thelcsdaily]

Braised Beef Short Ribs

Long-simmered, succulent short ribs. Meat that is flavorful, savory, and fall-off-the-bone soft.

The only thing I like better than talking about food is eating. –John Walters

[omnivorescookbook]

Authentic Mapo Tofu (麻婆豆腐)

An easy mapo tofu recipe that creates the authentic taste of China and features tofu cooked in a rich, spicy, and savory sauce that is full of aroma.

Recipe => https://omnivorescookbook.com/authentic-mapo-tofu/

[daily-deliciousness]

Korean oven braised short ribs

[fatty-food]

Braised short rib grilled cheese (via Instagram)

[fieriframes]

[Okay. And that's the pot that we cook the oxtail in? That he knew of the Mumbai police’s reputation. Some carrots, some onion, little more garlic, thyme, brown sugar, and, of course, save the braising from the oxtail.]