Moist-Heat Cooking Methods

Braising (Combination Cooking)

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All lessons in the Moist-Heat Cooking Methods section:

Lesson Goals

Braising is a combination cooking method used to slow-cook ingredients, primarily tougher cuts of meat, over low heat to yield fork-tender dishes.

In this lesson, we’ll walk you through the entire braising process from start to finish. While we focus specifically on braising meats, other types of ingredients can also be braised. We’ll help you understand the key steps required to build layers of flavor into any braised dish and how the sequence of these fundamentals can be applied to many braised preparations.

At the end of this cooking school lesson, you will be able to:

  • understand what braising is and how to do it
  • understand how to build flavor into a braised dish
  • explain how much liquid should be used in a braised dish
  • identify when a braised dish has finished cooking
  • know how to thicken, enrich and finish the sauce

Pre-requisites

In partnership with:
Northwest Culinary Academy of Vancouver