Thursday, June 16, 2011

The Proper way to Sear and Braise Meat

How to properly Sear Meat : 

These methods are needed if you are making Pot Roast. I decided to add in info on this so you prepare your meats properly before cooking them. Meat end ups very dry and without that juicy flavour if you do not sear it first. Slow cooking is also a must if you want it to be nice and tender yet still juicy.

Searing meat on the stove caramelizes its sugars and amplifies flavor. It's a necessary first step before roasting to seal in juices and create a crust. One-pot dishes benefit, too, since searing imparts a great deal of flavour, thanks to the browned bits on the bottom of the pan and on the meat's surface.
In order to properly sear meat on the stove, remove meat from the refrigerator for 1/2 hour to 1 hour prior to cooking. 
Pat the meat dry, taking care to absorb any excess moisture - especially if the meat was marinated. 

Add oil or a mixture of oil and butter to pan, and heat on high until butter is melted. Meanwhile, drizzle the surface of the meat with a small amount of oil. Season the meat with salt, pepper and herbs, if desired. Massage mixture into the surface of the meat to evenly coat. You can also add a thin coat of flour if you like to see a really strong browning to your meat. Place the meat in the hot pan--fat side down, in the case of a roast. Once the meat is properly seared on one side, repeat the process by turning meat to sear on all sides. If necessary, prop meat against the edge of the pan to hold it in place.

When all sides of the meat have been properly seared, you're ready to take the next step. Depending on what you're preparing, the meat will no doubt require additional cooking time. In the case of a roast or steak, the meat should next be placed in the oven or pot over moderate heat. Slow-cooked dishes are now often covered and cooked in a low oven or over low heat atop the stove.

How do you braise meat in the right way? : 

Braising is a wet-heat method of cooking. Usually, meat or vegetables are first seared in hot fat; then they are simmered in a pan of liquid with the lid tightly in place. It is ideally a method of cooking the less tender cuts, which are actually very difficult to cook. However, if you wish, you can braise any other peace of meat too. Here is the simple process of doing it.

Finally, the meat is cooked over low heat for a long time. Braising can be done on the stovetop or in an oven. The indirect transfer of heat in an oven will cook the food more evenly and is less likely to burn it.

Relatively tough cuts of meat benefit from braising - because slow cooking breaks down the tough connective tissues. More tender foods like fish and shellfish may also be braised, but must be cooked for a shorter time at a lower temperature in less liquid. One benefit of braising is that the liquid absorbs flavors from the foods being braised and makes a terrific sauce.

To prevent burning, the meat could be placed on a bed of vegetables (eg diced carrots, onions and celery), which will keep the food from direct contact with the pot and will add more flavor and moisture to the liquid.

 References :


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