Braising is a cooking method that uses both wet and dry heats. In this episode of Foodista's Kitchen Secrets follow The Chef In The Hat, Thierry Rautureau, as he explains just what braising is and how you can master this technique. Then, learn how he braises an unctuous pork belly here and get a great recipe for Braised Chicken With Artichoke Hearts and Olives here.
Watch the short video below and be sure and subscribe to Foodista's Kitchen Secrets video series here for more cooking tips and tricks.
Luc is a French-American café and bar named after the The Chef in the Hat's father, Luc Rautureau. Located at the intersection of Madison Street and 28th Avenue in the heart of Seattle's Madison Valley, Luc is a neighborhood spot with heartwarming food, fresh cocktails and a well-selected wine list
Loulay Kitchen & Bar marries the French influence of Thierry Rautureau's upbringing with modern twist and sensibility to provide an accessible dining experience for everyone. Loulay's menu highlights the freshness of local and seasonal ingredients following the Chef In The Hat tradition.
Be sure to give The Chef In The Hat a visit! For more information click here.
Video Transcription
What is braising? Braising starts as a searing of a piece of meat surrounded by usually vegetables that gets a little bit of cooking on top of that. They become seared as well and then a little liquid or a lot of liquid, depends on what you're doing. That's the basic. After that, it gets covered and it gets put in the oven and finished that way. That's braising.
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