Braise and Braising - Defined
Braise and Braising are terms applied to foods that are cooked by a top and bottom heat. The pot or braiser has a cover that fits tightly and a receptacle to hold lighted charcoal or coke, so that the heat descends on top of the foods.
The general way of the average establishment, however, who, as a rule, are not supplied with a braiser, is to take a shallow saucepan or sautoir, into which is placed the foods, together with onion, carrot, parsley, bay leaves and whole cloves (and according to the food, with other accessories, but the five mentioned spices and vegetables are always included in a braise) and moistened with stock or sauces, as the recipe may require; the cover of the sautoir is then put on and placed in the oven, so that it gives an even heat, top, bottom and sides. When the foods are cooked to requirement they are taken up and the remaining liquor is called BRAISE.
Braising, besides imparting delicate flavors to the foods thus cooked, is also an exceptional good way of making tough meats tender, as the toughest parts of beef can be made into fine entrées by braising them. See braised dishes under heading of " BEEF."