Braise Like a BeastiePosted: July 8, 2013
Let it flow, let yourself go
Slow and low, that is the tempo
Once an interest nests, everything that is relevant to it stand out like a lion in a hen hut.
I am reading, Michael Pollen’s Cooked, following Tim Ferrises 4-hour Chef Challenge, and am buying tough grass fed cut on a budget (conective tissue is in issue). And so…
The past few weeks I have been braising like a mad man, and have grow to appreciate that
Cooking is culmination.
Learning to simmer ingredients steadily to leak out all the nuances of there flavor. Braises are astounding. Cooked slow, meats and veggies transform into thick hearty dishes that magnifies simplicity into… it’s really f@#$ing delicious is what I am trying to get at.
I once thought this style of cooking would taste like bland goulash (some of my mother Crock Pot concoctions come to mind, uhg). But o how wrong I was. The braise consistently provides a result miles beyond the sum of its ingredients
Tough tendony meat melts off the bone, veggies meld into mashes of umami, plain mirepoix morph into majesty.
Braise, please go forth and braise, recapture the glow of slow and low