10350425_10102940515934325_1061710205122688594_n_large

Peter Koehler

Principles of Braising

Braised meat used to sound fancy to me. Difficult. Above my level.

Then last summer I took a cooking class, and learned the principles of braising. Suddenly "apple braised pork shoulder" wasn't a final product, but a series of discrete, replicable steps.

  1. Sear meat on both sides with high and dry heat.
  2. Remove meat and deglaze . . .

Read More

May 10, 2015

Archive