"Molly Stevens attributes the lasting appeal of her cookbook to the confidence that learning to braise can build in a cook, stating that confidence is a cornerstone in any cook's journey."
"Using water as a braising liquid, rather than stock or wine, can result in a more straightforward outcome, allowing the other ingredients to shine and producing clearer fat that rises neatly."
Molly Stevens' cookbook, All About Braising, continues to resonate due to its ability to instill confidence in cooks. Confidence is a key element in culinary development. The author reflects on personal experiences with braising, noting early challenges and mistakes that ultimately led to improvement. A specific technique discussed is using water as a braising liquid, which can enhance the clarity of the dish. This method allows other ingredients to shine and results in a more straightforward cooking process.
Read at cooking.nytimes.com
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