Roasting Vs Braising Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
None,
Directions:
Roasting is a dry-heat cooking method in which food is cooked in an
uncovered pan without any added liquid. Roasting usually produces a
crisp exterior and juicy interior.
Braising is a moist-heat method of cooking: The meat, poultry or
vegetable cooks in a small amount of liquid in a covered container,
usually for a long time. Cuts of meat that have well-developed muscle
and very little fat, such as shoulder, rump, or leg, are often
braised because the slow cooking tenderizes the meat.
Gourmet Magazine
January 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp
uncovered pan without any added liquid. Roasting usually produces a
crisp exterior and juicy interior.
Braising is a moist-heat method of cooking: The meat, poultry or
vegetable cooks in a small amount of liquid in a covered container,
usually for a long time. Cuts of meat that have well-developed muscle
and very little fat, such as shoulder, rump, or leg, are often
braised because the slow cooking tenderizes the meat.
Gourmet Magazine
January 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp