| Show MAC 1 l b Q What's That's the name of this cooking method A. A Braising Q How Is braising done A. A Meat Is browned first in a heavy pan frying-pan or Dutch oven Drippings are then poured off Then a braising liquid not more than one- one half cup is added For the veal cutlets pictured above this braising liquid is barbecue barbe barbe- cue sauce In other cases or for other meats It can be water water water wa wa- ter tomato fruit or pickle juice or a combination of these It might also be soup bouillon or consomme The cooking utensil Is then covered covered covered cov cov- ered tightly and the meat Is allowed to cook slowly either on range or in oven Q What meats are suitable for braising A. A Any meat classified as less- less tender should be braised Or If the flavor Is delicate and needs to be developed as asIs asis asis Is the case with veal and pork cuts braising is mended Some of the meat cuts cooked by braising are beef roasts pot-roasts Swiss steaks short ribs veal blade steak or roasts pork shoulder lamb Iamb neck brisket shanks or riblets riblets riblets rib- rib lets and cubes of meat |
