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Braizing
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Cooking meat
in an oven
in a closed pan with a small quantity of water constitutes braizing.
This
cooking process might be called a combination of stewing and baking,
but
when it is properly carried out, the meat is placed on a rack so as to
be raised above the water, in which may be placed sliced vegetables. In
this process the meat actually cooks in the flavored steam that
surrounds
it in the hot pan. The so-called double roasting pans are in fact
braizing
pans when they are properly used. A pot roast is the result of a
modification
of the braizing method.
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