If the method is carried out in a tightly closed
vessel and only a small amount of liquid is used, there is no
appreciable loss of flavor except that carried into the liquid in which
the meat cooks. But since such liquid is always used, the meat being
usually served in it, as in the case of stews, there is no actual loss.
To secure the best results in the use of this method, the meat should be
cut into small pieces so as to expose as much surface as possible. Then
the pieces should be put into cold water rather than hot, in order that
much of the juices and flavoring materials may be dissolved. When this
has been accomplished, the temperature should be gradually raised until
it nearly reaches the boiling point. If it is kept at this point for
several hours, the meat will become tender and juicy and a rich, tasty
broth will also be obtained.
29. BRAIZING.--Meat cooked by the method of braizing, which is in
reality a combination of stewing and baking, is first subjected to the
intense dry heat of the oven and then cooked slowly in the steam of the
water that surrounds it. To cook meat in this way, a pan must be used
that will permit the meat to be raised on a rack that extends above a
small quantity of water. By this method a certain amount of juice from
the meat is taken up by the water, but the connective tissue is well
softened unless the cooking is done at too high a temperature.
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