Simmering And Braising Food Explained
SIMMERING
Simmering requires careful setting of the heat to maintain a temperature of 95-99C. This temperature is reached when gentle currents can be seen in the liquid, or small bubbles are just breaking the surface. Careful simmering is required for making consommé and for the despumation of sauces. To cook at this temperature it’s usual to bring the contents of the saucepan to the boil and immediately lower the heat to a suitable setting.
Principles
1.
The liquid must not move rapidly enough to break up the solid food in the saucepan.
2.
The ingredients are allowed to cook without rapid evaporation of moisture. The saucepan is usually covered.
3.
Simmering allows any scum to rise so that it can be skimmed off.
BRAISING
Braising is slow cooking in an oven in a covered container just large enough to hold the items being braised. The aim of braising is to tenderize cuts of meat that would otherwise be tough, or to develop fine flavours through long slow cooking.
Braising is most suited to tougher cuts of meat and game.
Principles
1.
Items to be braised, particularly furred game, are sometimes marinated beforehand.
2.
The meat to be braised is always shallow-fried or sautéed at the start. One exception to this is sweetbreads.
3.
The items to be braised are laid on a mirepoix which has been sautéed.
4.
The food is half-covered with liquid and covered with a lid.
5.
Except in the case of vegetables, the braising liquor is used to make the sauce.
6.
The flavour from the liquor of braised vegetables is too strong to make sauce, so fine demi-glace is used.
