Kitchen Newsletter Target Date: 10-19-17 Title: How To Braise & Roast Constant Contact Name: OCTOBER 19, 2017 - HOW TO BRAISE & ROAST In This Issue: INTRO HOW TO BRAISE & ROAST IN THIS ISSUE, we breakdown the essential cooking techniques for cool weather comfort food - braising and roasting. Following some simple hands-on steps, most of the flavor layers develop during some serious hands-off time in the oven. The three recipes below range from classic to unique. Give braising a try -- you’ll love the results. What is Braising RECIPE: Red Wine Braised Short Ribs How-To Braise RECIPE: Braised Pork Shoulder with Apples and Onions Essentials for Roasting and Braising What is Roasting RECIPE: Roasted Cauliflower with Tahini & Braised Chard More on Roasting Veggies WHAT IS BRAISING? Braising is a cooking method that uses low temperatures and long cooking times in a moist environment to create complex flavors. BRAISING CREATES FORK-TENDER FOOD deeply imbued with rich, complex flavors with minimal effort. You’ve probably braised before - and didn’t even know it! A classic pot roast utilizes a less tender, less expensive cut of meat that benefits greatly from braising. FOODS BECOME TENDERIZED.The collagen proteins comprising the connective tissue between muscle strands melt and break down into gelatin while the meat’s proteins cook and contract. BRAISED FOODS ABSORB FLAVORFUL LIQUIDS.The spaces between the muscle strands left by the dissolved collagen are now free to wick moisture from the braising liquid and accumulate flavors throughout the braised meat. Build flavor by adding aromatics, herbs, and rich liquids to the braising environment.RED WINE BRAISED SHORT RIBS ADD THIS RECIPE TO YOUR ENTERTAINING REPERTOIRE! Short ribs braised in red wine is a classic dish with complex flavors, yet so easy to make. The comforting, deep flavors happen with just a bit of hands-on prep time. Then, the real magic happens during the low temperature and long braising time in the oven. The succulent bites of short rib are nearly upstaged by the delicious sauce made from the braising liquid and aromatics. It’s hard to imagine a better supper menu for a cool fall day. HOW-TO BRAISE To braise foods and coax them into flavorful tenderness, follow these easy steps: TRIM AND PREPARE the meat, pat the surfaces dry.SEASON THE FOOD generously with salt and pepper; this helps to draw out the meat’s moisture. Meats may be dredged in flour prior to searing.HEAT A QUARTER-INCH of oil in an oven-safe pot on the stovetop over medium-high heat. Sear the meat onall sides until the meat’s surfaces are nicely browned.REMOVE THE MEAT from the pot, remove excess oil. With just a thin film of fat left, sauté any aromatics(onions, shallots, carrots, celery, etc.), and other herbsand spices. This helps release the fat-soluble flavorcompounds prior to adding liquids.PLACE THE MEAT BACK in the pot. Add braising liquid until the meat is half submerged. Wine, stock, or water may be used as braising liquids.COVER THE POT, place in the oven and cook for several hours until the meat becomes completely tender. TRANSFORM PAN JUICES into a fabulous sauce. The braising liquid, meat, and vegetable juices left in the pot may be strained, fat skimmed, and if needed, simmered to reduce the volume and concentrate the wonderful flavors. BRAISED PORK SHOULDER WITH APPLES & ONIONSTHIS PORK DISH IS SIMPLE TO MAKE! IT ACHIEVES MAXIMUM FLAVOR IMPACT FROM THE SLOW BRAISING process that includes apple cider and apple cider vinegar. An economical cut of meat, the “picnic cut” pork shoulder transforms into tender, flavorful bites. The experience is rounded out with juicy, softened braised apples and onions. SERVE THISsucculent porkwith the braised apples & onions, pureed, creamy parsnips & roasted Brussels sprouts. ESSENTIALS FOR ROASTING & BRAISING GRAVY SEPARATOR Pan sauces are easy with this unique design. Fat floats to the top, while the spout pourw juices from the bottom. Super easy! LE CREUSET 3.5 QT. BRAISER This pan’s shape offers lower sides for easier access during braising steps. Makes a great serving piece, too! OXO GOOD GRIPS TONGS The perfect tool to use whensearing foods prior to braising.Easily turn foods, transfer them,and even use them to serve great food to ready plates! Locks for storing. STAUB 4 QT. COCOTTEAn elegant glaze graces this pot that’s comfortable on the stove, in the oven, or on the table. LE CREUSET 5.5 QT.ROUND OVEN A classic pot that’s a kitchen classic for roasting, braising, soup-making, and more. Every kitchen needs one! ALL-CLAD 6 QT. SLOW COOKERThis is the perfect season for using a slow cooker to make delicious meals. Newer slow cookers are feature rich! Time to upgrade! WHAT IS ROASTING? Roasting is cooking with dry, high temperature heat typically in the oven, but also indirectly on a grill. Roasting draws out and evaporates the food’s moisture. In doing so, the food’s flavors become concentrated, and the exterior browns into its own wonderful savory layer. The trick is to use dry heat without drying out the food. ROASTING BUILD LAYERS OF FLAVOR COMPLEXITY FROM TWO TYPES OF BROWNING:CARAMELIZATION of sugars and starches occurs with heating. During baking, the caramelization process releases hundreds of compounds that stimulate our taste buds. The term “caramelization” is most often used when speaking of vegetables, baked items, and other non-meat foods.THE MAILLARD REACTION describes the browning of meats and refers to the breakdown of amino acids in the food’s proteins. With heat greater than 300°F, the protein’s amino acids change and recombine in new ways forming hundreds of flavor compounds. PRO TIP: There’s no need to sear the food with high temperature roasting, the exterior will brown while roasting. ROASTED CAULIFLOWER WITH TAHINI & BRAISED CHARD A WHOLE ROASTED CAULIFLOWER is both delicious and beautiful to serve to veggie-loving guests! The easy marinade creates a golden crust and pairs well with a zingy tahini dipping sauce. We like to serve the roasted cauliflower with a hearty side of braised chard. We opted to use virgin coconut oil for the delicious coconut-y flavor it lends to both the cauliflower and greens. Braised greens (like chard) make a quick, healthy, and tasty side dish! MORE ON ROASTING VEGGIES ROASTING VEGETABLES turns them into something quite delightful and delicious! Roasting draws out moisture and concentrates flavors.The result is a vegetable presentation that bursts with taste far beyond what steaming or boiling offer. As with the above recipe, lightly oil the surface of the vegetable to protect the outer surface from drying out, then season generously. TRY ROASTING:squash, potatoes, broccoli, asparagus, green beans, beets, tomatoes, fennel, zucchini, sweet peppers, carrots, turnips, cauliflower kale, or Brussels sprouts ROASTING TIPS Use high temperatures (400 – 450°F) whenroasting vegetablesMaximize airflow around roasting vegetablesSpread the vegetables in a single layer leaving space in between the piecesTurn the vegetables after 10 minutes of roastingBake until tender and golden surfaces appear MIX IT UP ADD wedges of onions, slices of garlic, or bits of meat for additional flavor. ROAST single vegetables, or trya combo of vegetables: broccoli & cauliflower, squash & apples, Brussels sprouts & pancetta, cauliflower & grape tomatoes!