More than just a Dutch oven.
Before we hop into equipment, here’s a quick refresher on the five main components of braising.. Typically, this will be some combination of measuring liquids and chopping vegetables—it's the most boring, arduous component, so having good equipment will make it much less annoying.—a process that entails using high heat to create a crust around what will ultimately be braised. The crust will then help the soon-to-be-braised ingredient retain moisture inside as it cooks.itself.
For a consistent, flavorful, and tender braise, you’ll need to create an environment that is stable in heat and high in moisture .. Post-braise, you’ll find yourself rich in excess braising liquid. Do not throw this out; it’s the most delicious part of your braise. Instead, reduce the liquid in a hot pan until it coats the back of a spoon, stir in cold butter, and season to taste.. Braises are pretty and deserve to look nice. Honor your hard work by giving your meal a dish fit for a braise.
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