Secrets of Slow Cooking: Mastering the Braise's Full Profile
What Youll Learn How to pick and prepare the perfect cut of meat for braising The importance of browning your meat to develop flavor early on, and the correct method for doing so How to use aromatics not only to flavor the main ingredient during cooking, but to impart layers of flavor in the sauce The wide range of liquids you can use for braising and how much to add When to braise on the stovetop vs. in the oven Finishing tips for making a sauce or preparing your dish ahead of time How to truly transform vegetables even those you thought you didnt like through braisingWhat Youll Make From Mollys Own Recipes Perfect Sunday-dinner pot roast Braised pork shoulder with apricots and ginger Red-wine braised short ribs with rosemary and porcini mushrooms Chicken thighs braised with bell peppers, onions and vinegar Braised potatoes Braised green cabbage Fennel braised with thyme and black olivesWhat Youll Love Mollys step-by-step approach to building a braise, giving you the confidence to tackle any recipe or use any protein or vegetable you choose Interacting with James Beard Award-winning cookbook author Molly Stevens, named Cooking Teacher of the Year by Bon Apptit (2007) and the International Association of Culinary Professionals (2006)* Accessing this class at any time from any internet-connected device, allowing you learn this amazing culinary skill on your schedule
- Level of Difficulty: Beginner
- Size: Massive Open Online Course
- Instructor: Molly Stevens
- Cost: $40 Per Course
- Institution: Craftsy
- Topics: Theatre
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