Braising and Stewing—Combination Cooking
Lecture no. 8 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking
Taught by Professor Bill Briwa | 36 min | Categories: The Great Courses Plus Online Food & Wine Courses
Try your hand at combination cooking, which combines two different techniques: braising (typically reserved for larger cuts of meat) and stewing (usually for smaller cuts of meat). Using the example of a delicious pot roast and a springtime lamb stew, you’ll uncover the secrets of these cooking techniques and vastly expand your kitchen skills.