A Simple Guide to Braising Meat

Hello everyone. My name is Mr. Adam and I’ll be your substitute teacher this afternoon.
Rolls out T.V. on stand.
Please quietly take notes while we talk about what it means to “braise.” Thank you.
sits back in desk and falls asleep.
🤘🏻Adam
BRAISED PORK SHOULDER:
4.5 lb (about 2kg) Pork Shoulder
1/ 2 medium Onion
1 large Carrot
2 medium Celery Stalks
1qt (946ml) Chicken Stock
2 tbsp (42g) Honey
2 tbsp (40g) Tomato Paste
2 tbsp (30ml) Sherry Vinegar
1 cup (237ml) White Wine
1 dried Bay Leaf
3 large Garlic Cloves
1 small bunch Fresh Thyme
1 small bunch Fresh Parsley
Salt + Pepper to taste
TEMPERATURE CONVERSIONS:
250F = 121c
200F = 93c
130F = 54c
1% EQUILIBRIUM BRINE:
(weight of water + food) x .01 = amount of salt needed to brine
***make sure to subtract bone weight when weighing food to brine, just use your best judgement and guess if you need to.
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Stella Culinary School Podcast (Braising episode) - stellaculinary...
Science of Cooking: Brasing… - www.explorator...
Egullet is an O.G. culinary arts forum, some fun reads to be had for sure. - forums.egullet...
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Melodeyes - / melodeyes