For Kuan: Extraction vs Braise

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Joined Aug 4, 2000
I can't seem to find your post but you stated something like:

For an extraction the meat is fully covered with liquid......
For a braise the meat is only partially covered.

Can you please elaborate on this "coverage".
 
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Joined Sep 17, 2018
I can't seem to find your post but you stated something like:

For an extraction the meat is fully covered with liquid......
For a braise the meat is only partially covered.

Can you please elaborate on this "coverage".

I think he meant for something like a broth/stock, you are covering the meat and bones with liquid. You are "extracting" the flavor and nutrients via the liquid as that is the goal and you are not using the meat/bones as the end product. As for a braise, you are usually adding enough liquid to partially submerge it to keep it moist and braise the meat, as the meat is the end product.
 

kuan

Moderator
Staff member
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Joined Jun 11, 2001
Yeah, IMO if you are making a stock you are taking flavor out of the ingredients. But if you are braising the liquid begins with flavor.

So in order maintain the intensity of the braising liquid it should not be too diluted hence the cooking vessel should be filled only half way up the side of whatever you're braising.

For extracting flavor from bones use plenty of liquid.
 
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