Do you remember visiting grandma's house and stepping into the kitchen full of the delicious smells you've ever encountered? There is always a large pot simmering on the stove. And when the pot is opened for dinner, you find yourself face to face with a plate of the most delicious meat and vegetables you've ever tasted. No one can cook like grandma!
Not to detract from your childhood memories, but you are good at cooking now that you are a grandma. Chances are Grandma will suffocate in this pot on the stove. Steaming is a method of cooking meat and vegetables. This is especially effective for tougher, less expensive cuts of meat, such as shank, brisket, and breast. This is a basic technique taught in culinary schools. Not only is stewing great for homemade dishes, it's also a method of gourmet cooking straight from New York or Hollywood. Culinary school graduates have discovered some of the incredible variations of meats, liquids, vegetables, and spices used in stews to make some truly elegant dishes.
Whatever you put in the pot, one thing is for sure. Since braising involves cooking in a liquid for a long time, your home is sure to be filled with the most delicious flavors and your meat will be as tender as grandma's made.
At the School of Culinary Arts, professional chefs learn to start the boiling process by broiling meat in hot oil. The reasons for this are twofold. First, frying will seal the meat (so the liquid inside is locked) so the meat doesn't dry out while cooking. Second, frying the meat before steaming gives it a good taste. Caramelizing the meat at the bottom of the pan adds an extra layer of rich essence to the recipe.
Once the meat is browned and browned on all sides, remove it from the pan. Make a bed of chopped vegetables (called mirepoix) at the bottom of the pot. In cooking schools, professionals learn to combine meat with the flavors of vegetables. For beef or lamb, you can choose carrots, onions, and celery for your mixed vegetables. Let the vegetables sauté (just cook until they start to ooze), then add the meat and liquid.
Return the meat to the skillet, add your seasonings and pour into the liquid. Your creativity will draw from this. In the south, you'll find stews like the traditional roast with carrots and potatoes. Seasonings may include garlic, salt, and pepper. The liquid can be a combination of beef stock and Worcestershire sauce.
In the Los Angeles or Hollywood area, you're more likely to find lamb shank braised with rosemary, tomatoes, garlic, onions, chicken stock, and red wine. Culinary school instructors usually advise aspiring chefs to incorporate local flavors whenever possible to add authenticity to their creations.
Once your favorite spices and liquids are in place, reduce the heat to low or place the pan in the oven and bake at about 300 degrees. (Make sure you have an oven-safe pan.) Cook for about 3 hours on the stovetop or 2.5 hours in a 350-degree oven. Place your dish and serve it with the rest of the delicious sauce in the skillet! This is a dish that everyone will love.
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