What's the name of this slow cooking technique?
I just discovered the joy of slow cooking meat, separating the juice, then boiling it to a reduction, then simmering the meat in its own concentrated juices (with some other tasty ingredients added).
So is there a name for simmering slow cooked meat in its concentrated juices?
Best Answer
Sounds like braising, though while it's traditional to concentrate the juices afterward, it's optionally delicious to throw everything back in to simmer in them.
Braising is a pretty general term though: it also applies to slow cooking in any concentrated juices, or even un-concentrated juices (though this is not recommended for best results).
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What is slow cooking method called?
Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 \xb0C (158 \xb0F), and using a combi steamer providing exact temperature control.What is sous vide cooking process?
At its most fundamental level, sous vide cooking is the process of sealing food in an airtight container\u2014usually a vacuum sealed bag\u2014and then cooking that food in temperature-controlled water. In French, the term translates to "under vacuum," which makes sense.What is slow cooking meat called?
Braising is a method of cooking by submerging the meat in hot liquid, but not hot enough to boil. Braising can give you juicy, tender, and flavorful meat, especially if you use a flavorful braising liquid. But it tends to pull all the collagen out and rob the meat of its natural flavor.More answers regarding what's the name of this slow cooking technique?
Answer 2
This would be what I would call stewing. From the FreeDictionary:
"A dish cooked by stewing, especially a mixture of meat or fish and vegetables with stock."
I suppose you could also coin your own, new term call "modified-reduction-stewing." Oh, wait, that's mine! Make up your own ;--)
Answer 3
This process is called confit. It is a french term meaning 'cooked in own juices'.
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