Braising is a time-honored technique that transforms tough cuts of meat into fork-tender dishes, focusing on balance between heat, moisture, and time.
Choosing the wrong cut of meat can ruin your braise; opt for cuts rich in connective tissue like beef chuck or pork shoulder for optimum flavor and tenderness.
Braising rewards careful attention and the right techniques, making it essential to avoid mistakes like rushing the process or not browning the meat properly.
Mastering braising offers cooks the chance to create rich, flavorful dishes; understanding the details of the process can elevate any home cooking experience.
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