|
(1) It is not always possible to test
braised meats as you would for roasting
as the juice will run clear at the
end of the first stage and this will
leave the meat very tough. Testing
the texture of the meat for tenderness
is also necessary. |
 |
| (2)
The accompanying sauce is made either
by reducing the cooking liquor and
adding demi-glace, for a brown sauce
or a velouté or cream for a
white sauce |
|
(3) Braises should not be over-thickened,
the sauce should be light with the
correct proportion of thickening agent
used. |
| (4)
An ovenproof dish or pan with a tight
fitting lid is essential for braising.
Bratt pans are used for this in large
kitchens. Care of pans and soaking
is as for roasting. |
|
(5)The cooking liquor may need to
be adjusted during the cooking. |
|
(6) Overcooking
will break up the texture of the food,
spoil the flavour and make the meat
very dry and unpalatable. |
|
(7) By removing
the lid near the end of cooking and
basting with the cooking liquor a
glaze can be built up to aid presentation. |
