Braising is a technique that puzzles some cooks. Is it done on the stove top or oven? Does it require some liquid or none at all? Which foods are ideal for braising? How long will it take? New York Times best-selling cookbook author Michael Ruhlman aims to answer these and other burning questions in his latest how-to book.
Ruhlman's newly released How to Braise: Foolproof Techniques and Recipes for the Home Cook is the ultimate guide to mastering the technique once and for all. With clear explanations, step-by-step instructions and gorgeous color photography by his wife Donna Turner Ruhlman, you'll find yourself braising like a pro in no time.
"Braising is what cooking is truly about--transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul," Ruhlman writes.
The book focuses on 20 succulent recipes and among them you'll find Moroccan Lamb Tagine, Mexican Pork and Posole Stew with Dried Chilis, a Corned Beef and Cabbage Braise and a Classic Yankee Pot Roast. There are also some great side dishes.
Ruhlman, a James Beard award-winning author, has spent 20 years studying and writing about food. His other food reference books include Egg, Ratio, The Elements of Cooking, Charcuterie, How To Roast and Ruhlman's Twenty.
How to Braise: Foolproof Techniques and Recipes for the Home Cook is availabe on Amazon.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.