ကၽြန္ေတာ္ႏွင္႕ braising

braising - ေၾကာ္ႏွပ္ၿခင္း
braising method ဆိုသည္မွာ roasting ႏွင္႕ stewing တို႕ကို ေပါင္းစပ္ထားေသာနည္းၿဖစ္သည္။ ခ်က္ၿပဳတ္ရာတြင္ အဖံုးလံုးေသာ braisiere casserole cocotte ၿဖစ္ရမည္။ ထုိသို႕အဖံုးလံု အိုးထဲတြင္ ခ်က္ၿပဳတ္ၿခင္းအားၿဖင္႕ ေလထဲတြင္ လြင္႕ပ်ံ႕ဖြယ္ရာရိွေသာ အဟာရဓါတ္တန္္ဖိုး nutritive values မ်ားမဆံုးရံုူးႏိုင္။ အသားမ်ားကို ခပ္ၾကီးၾကီးတံုးၿပီး shallow frying လုပ္ရမည္။ braising pan တြင္ထည္႔ၿပီး brown stock ကို အသားတံုးၿမဳပ္ေအာင္ ထည္႔၊ Mire-poix ကိုထည္႕ အဖံုးကို လံုေအာင္ဖံုး ပိတ္ၿပီး oven အထဲတြင္ ထည္႔ရမည္။ braising လုပ္ၿခင္းၿဖင္႕ အရသာႏွင္႕ အေရာင္အဆင္းေကာင္းမြန္ၿပီး အသားေကာင္းစြာ က်က္ေစခါ အဟာရဓါတ္ၿပည္႕၀စြာ စားသံုးႏုိင္ပါသည္။ အသားကိုလညး္ ႏုညံေစၿပီး mire-poix ေၾကာင္႕ အနံ႕အသက္ကိုလည္း ေမႊးၾကိဳင္ေစပါသည္။
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Braise
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Osso bucco (veal shank) braised for 2 hours
About braising

Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.

Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat. It is an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly-evolved methods of cooking tough and unpalatable foods. Swissing, stewing and pot-roasting are all braising types. Braising is a form of pressure cooking.

Most braises follow the same basic steps. The meat or poultry is first seared in order to brown its surface and enhance its flavor. Aromatic vegetables are sometimes then browned as well. A cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock, to not quite cover the meat. The dish is cooked covered at a very low simmer until meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy.