Cooking is an Art and a Science: Braise

Cooking is both an art and a science. The technical parts of cooking involve chemistry, mathematics and physics. The art of cooking involves pleasing the eye and the palate. We first “taste” the food we we eat by observing how it looks. On October 24th our Chefs will feature one particular technique known as braising.

By its very nature a braise is easygoing. Brown some meat or aromatic vegetables in fat, add a small amount of liquid (don’t immerse everything), then let it simmer into a state of deep flavor and succulent tenderness. It’ll hang out until you’re ready to eat, and even taste better in a day or two.