- Worcestershire sauce introduced (1937)
Foolproof Braising Techniques From the Pros
Recipe of the day
Braising can be a scary word to some home cooks. It sounds so complicated, the stuff of legends that only culinary gods would attempt, and so many put it on the list of things they order when at a restaurant but don't try to recreate at home.
But braising really isn't that hard. If you can sear meat properly and aren't scared of taking things in and out of the oven, then you can braise just about whatever you like — chicken or duck legs, pot roast, or our personal favorite, short ribs.
We teamed up with a couple of experts to help make sense of the process. We turned to Theo Weening, global meat buyer for Whole Foods Market, to get the raw essentials for successful braising. Weening trained at the Slagers Vak School in the Netherlands and grew up helping in the family butcher shop, and has worked at Sutton Place Gourmet in Washington, D.C. He brings a lifetime of experience of working with meat to help us figure out just what to do with that beautiful slab of brisket.
And, once again, we sought out the advice of Alain Allegretti, who provided tips for How to Make a Perfect Roast, chef at Bistro La Promenade in New York City. His classical French training once again proves essential to bringing home cooks superior results.
For additional insight, click here to see How Long Should You Cook Your Short Ribs?
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
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