Hospitality and Catering

BRAISING (3 of 5)

METHODS FOR BRAISING

There are two methods of braising;

A) Brown (brun)

B) White (blanc)

White braises are sealed in butter very lightly. White or veal stock is added with the meat in a covered pan and cooked in a moderate oven.

Foods applicable for brown braising:
Lamb: Hearts, chops, sweetbreads.
Beef: Olives, certain joints, liver, heart.
Veal: Leg joints and shoulder.
Poultry & Game: Ducks, pheasants, venison.
Food applicable for white braising:
Sweetbreads, turkey, chickens, veal.

Methods