🥘 Braising! 🥘

Low and slow for tender, delicious food!

⚠️ Safety: Long cooking time! Ask adult to help with oven or stovetop.

What is Braising?

Braising is like a spa day for food! You cook it slowly in a little liquid.

It turns tough cuts of meat melt-in-your-mouth tender!

Gordon Ramsay: "Braising is magic. Cheap meat becomes restaurant quality."

🔧 How Braising Works

Sear first: Brown the outside in a hot pan (this = flavor!)
Add liquid: Partially cover with broth, wine, or water
Low heat: Simmer gently for a long time
The magic: Collagen turns to gelatin = super tender!

⏰ Braising Times

Chicken thighs: 1-1.5 hours

Pork shoulder: 2-3 hours

Beef chuck: 2.5-3 hours

Vegetables: 30-45 minutes

💡 Best Foods for Braising:
• Chicken thighs and legs
• Pork shoulder, ribs
• Beef chuck, brisket
• Root vegetables (carrots, potatoes)
• Cabbage, Brussels sprouts

🔑 Braising Rules

1. Brown = Flavor! Don't skip searing.

2. Low and slow! Bubbling = too hot. Tiny bubbles = perfect.

3. Don't peek! Keep the lid on. Every time you open, heat escapes.

4. Rest before cutting! Let meat rest 10 minutes.

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