Secrets of Slow Cooking: Mastering the Braise
Molly Stevens
Class Preview
- In-depth Instruction; over 160 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Getting Started
14:50
Meet Molly Stevens and learn the science behind braising.
The Main Ingredient
18:05
Molly leads an in-depth discussion on which cuts of meat are ideal for braising.
Browning Before the Braise
30:11
Walk through the steps of browning for beef, pork, and chicken and learn some of the key considerations for each protein.
Adding Aromatics
26:51
Learn what types of aromatics to use and how to prepare them for braising.
Choosing a Braising Liquid
12:41
Learn what liquids to use, and how much and when to add them to the pot.
The Braise
15:55
Molly braises beef and pork in the oven and chicken on the stove. Learn how often to check and turn the meat.
The Finish
16:53
Learn techniques for skimming fat and finishing the braising liquid. Molly also shows you how to prepare dishes ahead of time.
Braising Vegetables
23:35
Learn how to braise vegetables as Molly takes you through the steps of braising potatoes, cabbage and fennel.
Description
Explore the science behind braising — gently cooking meats or vegetables undercover in a little bit of liquid — and discover the delicious and tender result! From ingredient selection to in-depth discussions on the correct methods for browning, flavoring, and cooking, Molly offers her expert advice culled from years spent testing techniques and developing recipes for her James Beard Award-winning book, All About Braising. Molly’s step-by-step approach to building a delicious braise will give you the confidence to tackle any recipe and use any protein or vegetable you choose!
Molly Stevens
Molly Stevens is a food writer, cookbook author, editor and cooking teacher. She has won James Beard Foundation awards for her cookbooks All About Roasting: A New Approach to a Classic Art (WW Norton, 2011) and All About Braising: The Art of Uncomplicated Cooking (WW Norton, 2004). Both books also received accolades from the International Association of Culinary Professionals (IACP). Molly is a contributing editor to Fine Cooking, and also writes regularly for Saveur, Bon Appétit and Eating Well magazines. In 2006 she was named Cooking Teacher of the Year by IACP, and in 2007 she was selected as the Bon Appetit Cooking Teacher of the Year, for being [one of the] extraordinary men and women people like Julia Child, Jacques Pépin, and Mario Batali who have made an indelible mark on the way we eat, drink, cook, read, and entertain.
Bonus materials available after purchase