Lesson Description & Goals

Combination Cooking involves both dry- and moist-heat cooking. Braising, stewing and pot-roasting are all combination cooking methods which are excellent for cooking tougher (but often tastier) cuts of meats. These types of cooking methods require long, gentle cooking to turn tougher cuts of meat into those fork-tender dishes that we often refer to as “comfort foods”.

In this lesson, you will learn the few key steps and fundamentals to combination cooking. Understanding these key basics will help you stew, braise or pot roast without the need for a recipe.

• Define combination cooking
• Choose the right cut of meat for combination cooking
• Understand what connective tissue is and why it is important
• Choose the right pot when combination cooking
• Describe why browning is often important
• Understand how the type and ratio of liquid used affects the final dish
• Understand why slow cooking at low temperatures is best for combination cooking success

Lesson Topic Videos

• Introduction to Combination Cooking (1:01)
• Choosing Meat for Combination Cooking (1:23)
• The Importance of Connective Tissue (2:07)
• Choosing a Pot for Combination Cooking (0:35)
• Browning Food for Combination Cooking (1:15)
• Liquids & Ratios for Combination Cooking (1:19)
• Combination Cooking | Slow and Low (2:52)

Lesson Prerequisites

IMPORTANT NOTE:
We wanted you to be aware that there are one or more identified prerequisites to this lesson. Whether you choose to purchase a prerequisite lesson or lessons is up to you, but this lesson will likely include references to prerequisite lessons.

• How to Make Stock | Fundamentals
• Submersion Cooking Methods

All Lessons in the Moist-Heat Cooking Methods Section

• Submersion Cooking Methods
• Combination Cooking Fundamentals
• Braising | Combination Cooking
• Stewing | Combination Cooking
• Pot Roasting | Combination Cooking
• Steaming | Introduction
• Steaming | Basics