Lessons > Braising | Combination Cooking

Your culinary journey starts here

★★★★★ (29)

19,424 Students
All Levels

Lesson Overview

Braising is one of the combination cooking methods which involves both dry and moist heat.

Meat and/or vegetables are often first browned and then slowly cooked in a liquid until they become fork tender. Succulent and full of flavor, braised dishes fit into every culture around the world beca…

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Lesson Objectives

At the end of this lesson you'll 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

Course Syllabus

START: Watch Lesson Platform Tour
1. Introduction: Braising | Combination Cooking
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2. Complete Your Self Assessment
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3. What is a Braise?
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4. Choosing & Prepping Braising Ingredients
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5. Browning the Meat for Braising
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6. Adding & Browning Mirepoix for Braising
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7. Deglazing & Adding Liquid for Braising
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8. Adding Bouquet Garni for Braising
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9. Slow & Low Cooking for Braising
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10. Finishing the Sauce for Braising
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11. Practice Activity & Recipes
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12. Practice Activity Part 2
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13. Lesson Quiz
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Practice Recipes

A few of the practice recipes you'll learn in this lesson.

What People Are Saying

"I enjoyed taking this class." ★★★★★
"very helpful. Instead of using short ribs for the Ancho Chili recipe I used a pork shoulder and it turned out awesome... reminded me quite a bit of straight up bbq" ★★★★★
"Blending the mirepoix into the sauce was something I've never seen before. I took pride in making great short ribs, but they're even better now. The simple task of turning them mid-cook and the sauce methods did wonders." ★★★★★
"I find everything so well explained and in the videos I really can watch every step... It's top!" ★★★★★
"I could not have made this dish without utilizing the cooking techniques I have learned in the Cook's Roadmap. In this lesson, you will employ knife skills, dry-heat cooking, making a roux, making a dark stock, sautéing (I served it with sautéed carrots), steaming (I also served it with steamed mashed potatoes), deglazing sucs, making a bouquet garni, moist-heat cooking (second step in braising), and finishing the sauce. Deep flavors that can only be achieved through diligence and patience!" ★★★★★
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33 Videos | 13 Tasks
Task 1: Introduction: Braising | Combination Cooking
Task 2: Complete Your Self Assessment
Task 3: What is a Braise?
Task 4: Choosing & Prepping Braising Ingredients
Task 5: Browning the Meat for Braising
Task 6: Adding & Browning Mirepoix for Braising
Task 7: Deglazing & Adding Liquid for Braising
Task 8: Adding Bouquet Garni for Braising

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