with Molly Stevens
Online Class

Secrets of Slow Cooking: Mastering the Braise

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Overview

Explore the science behind braising — gently cooking meats or vegetables under cover in a little bit of liquid — and discover the delicious and tender result! From ingredient selection to in-depth discussions on the correct methods for browning, flavoring and cooking, Molly offers her expert advice culled from years spent testing techniques and developing recipes for her James Beard Award-winning book, All About Braising. Molly’s step-by-step approach to building a delicious braise will give you the confidence to tackle any recipe and use any protein or vegetable you choose!

Details

  • intermediate
  • 8 episodes
  • 2h39m

Included in this Class

1. Getting Started
15m

1. Getting Started

Meet Molly Stevens and learn the science behind braising.

2. The Main Ingredient
18m

2. The Main Ingredient

Molly leads an in-depth discussion on which cuts of meat are ideal for braising.

3. Browning Before the Braise
30m

3. Browning Before the Braise

Walk through the steps of browning for beef, pork, and chicken and learn some of the key considerations for each protein.

1. Getting Started

1. Getting Started

2. The Main Ingredient

2. The Main Ingredient

3. Browning Before the Braise

3. Browning Before the Braise

4. Adding Aromatics

4. Adding Aromatics

5. Choosing a Braising Liquid

5. Choosing a Braising Liquid

6. The Braise

6. The Braise

7. The Finish

7. The Finish

8. Braising Vegetables

8. Braising Vegetables