by Chef LAM | May 5, 2016 | Back 2 Basics, Braises and Stews, Caribbean Recipes, Cooking Tips
Braising consist of three important parts: browning or frying of foods that yield amazing color. Not limited to meats and poultry, I’ve read recipes explaining steps to achieve perfectly braised fruit and vegetables. The second step, slow cooking food in a covered...
by Chef LAM | Apr 13, 2016 | Braises and Stews, Caribbean Recipes, Cooking Tips
Traditionally used to cook less tender (and less expensive) cuts of meat, braising was once hailed as a peasant dish. And, at one time it was unheard of to use anything but red wine to deglaze pan fond and use rich stocks and demi-glace to make up the cooking...
