Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Braising along with all the trcipes employing Braising presented on this site, with 82 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Braising recipes added to this site.

These recipes, all contain Braising as a major wild food ingredient.

Braising is a process of cooking with 'moist heat'. Typically, the item to be cooked is placed in a covered pot on a bed of vegetables and with a variable amount of liquid, which is used both to steam the meat and to impart flavour to the dish.

Braising is generally done to meat and relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat a a result, 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. Any method that uses liquid in an oven, such as stewing, pot-roasting or casseroling are all specific types of braising.

Typically, in a braised dish the liquid will come no higher than half way up the meat.

The term itself is from the French word 'braiser'.