No they are two different forms of cooking
BRAISING .......
To cook previously browned food in just enough liquid to cover it in a pan with a very tight fitting lid which reduces evaporation .
The cooking is very slow and the meat is usually placed on a mirepoix ( a mixture of roughly cut vegetables used as a bed on which to braise meats and flavour sauces , the vegetables are often browned in the oven before use . ) of vegetables .
Braising is often finished off in the oven after the meat and liquid have been bought to the boil on top of the stove.
STEW .......
A stew is a mixture of meat , usually cut into small pieces , cooked slowly with vegetables and liquid on top of the stove until tender , which can take hours .
Stews are cooked in a heavy pot with a tight fitting lid .
Fruits are cooked by this process until softened with an addition of a sweetening agent .
BRAISING .......
To cook previously browned food in just enough liquid to cover it in a pan with a very tight fitting lid which reduces evaporation .
The cooking is very slow and the meat is usually placed on a mirepoix ( a mixture of roughly cut vegetables used as a bed on which to braise meats and flavour sauces , the vegetables are often browned in the oven before use . ) of vegetables .
Braising is often finished off in the oven after the meat and liquid have been bought to the boil on top of the stove.
STEW .......
A stew is a mixture of meat , usually cut into small pieces , cooked slowly with vegetables and liquid on top of the stove until tender , which can take hours .
Stews are cooked in a heavy pot with a tight fitting lid .
Fruits are cooked by this process until softened with an addition of a sweetening agent .
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