What is brazing in cooking process?

Question

please answer my queation.

Answer 1

Typically it means searing the food item (usually meat) on a really hot surface/skillet....often with a light glaze on it....to get a good brown/caramel color on it.  Then you transfer it to a slow cooker to finish it off.  This helps lock in the flavor and juice, and tenderizes slightly tougher cuts of meat.

The slow cooker, by the way, could be an oven, roasting pan, crock pot, etc.

I like to do this to beef cuts, by using a skillet, and then transfer it to a crockpot with a 'gravy' for slow cooking.  You can also do it with, fish, chicken, etc.

Here are some recipes -

http://search.yahoo.com/search;_ylt=A0ge...

Have Fun

Answer 2

If you mean braising as with meat, it is cooking a tougher cut of meat in water or some other liquid covered for a length of time over low heat to make it more tender.