| BRAISING
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Hospitality
and Catering |
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| Braising
is a combination of stewing and pot
roasting that takes place in an ovenproof
dish in liquid and combines conduction
and convection. |
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Braising causes the breakdown of tissue
fibre (collagen) in the structure
of certain foods which softens the
texture thus rendering the food tender
and edible. |
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This
is achieved in two stages, firstly
the juices are driven to the centre
of the meat, where pressure due to
steam builds up (at this first stage
the meat is still tough but appears
cooked). |
| The
juices then force their way out, causing
the total breakdown of the (collagen)
almost indestructible fibre, this
is the second stage. |
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