What's the Difference Between Braising and Stewing?
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- čas přidán 22. 08. 2024
- In this culinary Q&A, I answer the following question from Jenny M. about the differences between braising and stewing.
"What's the difference between Stewing and Braising? Is it simply that braises are done in the oven and stews are done on the stove top? To me it looks like the exact same technique; tough meats cooked low and slow in liquid until they're falling apart tender. What am I missing?"
This episode's show notes with additional links and information: www.stellaculi...
Since the original intention of Stella Culinary was to be an online culinary school of sorts, I wanted to make some videos that replicated a class room environment and mimicked some of the talks I give at my in person cooking classes. Glad you enjoyed it.
Love the style of your channel
I love it. After this lecture I finally nailed it stewing beef. I like knowing and understanding things.
Thank you Chef!! Great lecture!
This video is very helpful, thank you so much. By submerging the meat in a liquid make the meat taste different if it was traditional braised? Or is the taste relatively the same? Because I find too much liquid speeds up cooking rather than using steam or humidity to cook the meat, and the breaking down process if it's slow might make the meat more tender or absorb more seasonings?? But this is all a guess.
He could have just said that braising uses less liquid than stewing, but he didn’t, and explained the whole thing. Brilliant!
Right, he explained all as like as rocket science.
Yeah but then you wouldn't have known that we now call stewing braizing and the original style of braizing is now called pot roasting.
But what I see from the video is in braising there is also a radiation cooking or roasting involved which is missing in stew, that is giving a maillard reaction so more flavor.
@@bediha I have noticed quite a lot of recipes (both braising and stewing styles) call for the meat to be browned on the stovetop before going into a covered pot in either the oven or on the stove top. I guess this ensures a mallard reaction even if the meat is then submerged in liquid and placed in a pot in the oven. It would be interesting to know when it would be better to stew rather than braise.
I came for just the answer and yet decided to stay as it was really interesting. Awesome!
I was simply talking about where the term "braise" came from, which originated in French cuisine. I'm sure there was plenty of clay pot cooking going on before the cast iron pot was even invented, along with different forms of braising and stewing. But since both the term "braise" and "stew" have French origins, I figured a historic understanding of their original definitions would be important in answering the question of what makes them different.
Man I've just stumbled in to your channel. Thank you for plunging into the depths to really flesh out the differences between the two techniques. My question to you is: would you use cast iron or stainless steel ( d3 all clad) OR nonstick (scan pan) for this method??
The difference on the menu is about 25 dollars
LOL... so true!
25 between stew or braise or between both those methods compared to anything else on the menu?
Facts
Excellent explanation. I've been cooking for 50+ years and never knew the difference. I had never put the same amount of liquid in my roast, just add some and go. The result was always the same, rump roast that falls apart and tastes great. I got the maillard covered by seasoning and searing all sides. I'm having roast tonight and found my way here looking for just the right amount of liquid to add and if it mattered if cooked in the oven or stove-top. I've been known to cheat with a crock pot but that's not very often and frees the stove for other things. Tonight will be cast iron dutch oven in the oven with minimal liquid to cover the veggies. Thanks again for the clarification. You're never too old to learn.
Thank you so much. It's always nice to hear from other culinary educators who enjoy the videos I do.
Great video! I've decided to take cooking seriously as a hobby, and the first step for me is to catalogue all the cooking methods
That's too bad since I answered your meat freezing question in the same format as in this video. Oh well, different strokes for different folks. The overall response is very strong for this video so this "class room" style format will be used much more in the future.
I wasn't expecting this format, but I learned so much, thank you! Great video format! Will subscribe and look forward to learning more!
Almost 10 years and this is still the best explanation on youtube
We moved here from England in 1980 when I was 10. My Mum always "braises" her meats, coz Dad's teeth are tender. But I've queried her on what is the difference between braising, crock potting, stewing, and pot roasting, and she says "I don't know, this is just the way we do it," only she does it in a glass pan with a lid (in the oven, and she doesn't seer beforehand). Your video helped a lot! And we all have so many different pots/pans and vessels to cook in, and that makes it even more complicated for the novice following youtube and cooking shows. Thanks!
Excellent educator. So clear-minded with strong and coherent presentation. Couldn't be better and thanks for this most insightful illumination!
Thank you for watching and taking the time to comment. I'm glad you enjoyed this video!
So what I learned is that correct terminology doesn't matter because everyones confused and interchange words anyway. I love learning the etymology though thanks! I love your channel.
Jordan Snell Yep ... pretty much. But more important is the finished outcome. There's a lot of arguments and strong dogmas in the world of food, but the one thing that's universal is, when you put it in your mouth, does it taste good?
Everyone really loved your roasted herb red potatoes at my christmas party btw :) thank you for giving me the knowledge and recipes to make such a pleasing dish. From you I've learned the might of prep work, I now am using clarified butter and blanching effectively
classic and modern history of culinary teachings. This is exactly what young chef like me needs to compete in international culinary circle. i am akinbande gbolabo but popularly call chef tony, a name given to me by first professional chef met in my life. with my eleven years in the industry i could see we young chef in Nigeria a still far from modern chef professional skills, actually in cake artist they are doing great. thank you chef jacob i would now keep following your updates.
You are a kitchen geek, and I thank you for that, and I also thank grilling network for sharing your link, I'll b watching you. \m/
Jacob your videos are a treasure. This is what i was looking for !
Explanations, cooking show, and science.
Wow. Deep dive! Now I know. Braise is derived from French for dying coals. That crystalizes the process for me. Wonderful. Thank you.
No time wastes, thank you, very clear. I'm from germany and tried to get a grip on what these terms mean in the first place, and I think now I know more than most of the websites advertising this.
GREAT GREAT JOB !!! Everyone interested should watch this!
Best explanation on the internet!! Personally, I prefer just a little water in the pot braising/pot roasting (because that's how my mom used to do it), vs put the liquid it to the top of the meat stewing they now call braising. The latter seems more like boiled meat, the former, more of a slow-roasted
WOW! You are so VERY awesome in sharing your gift with others. It’s so very much appreciated and your patience too. You put Julia Child to shame!
Love this - thanks Jacob. I'm clearly getting a little old, but I really enjoy a proper whiteboard diagram that makes a complex topic simple!
You are an amazing teacher. It could neva be explained beta than that. Thank u very much bro. I realy appreciate how teach
The other videos I pulled up were helpful, but Chef Jacob explained it in a way I will remember and appreciate!! Thank you! So interesting to know the history also!
I return to this video every few months. Impressively done.
Thank you for such a great explanation of "cuisine" and history! :-)
you are my new fav cooking youtube channel!
Thanks. Just started doing live streams. Plan on doing another one tomorrow at 2 pm PST. All the best!
Thanks, I appreciate the like and your comment.
Love the diagrams and the exhaustive detail. WE NEED IT!! .........so don't stop. Great vid.
What great answer straight to the real points, no waffle just required essential information.Thankyou.
Thank your for your excellent explanation which enlightens me a lot. I cook but do not know why I do certain things or should I do them differently.
Fantastically described. In a modern kitchen I guess the closest you get to Braising is with Pressure Cooker!
thank you for the clarification. I can confidently deal with this question when it pops up in my culinary Test. well done chef Jacob
now at last i fully understand what a braise or stew is .thank u Chef Jacob
This man knows his stuff. respect
Thanks for your presentation on this topic! Makes more sense to me now. And thanks to Jenny for asking the question.
Love this, very informative. Thank you for taking the time and effort in sharing this history with us!
I Love This Freaking Video. Thank you so much! I am so happy that 8 years later this came to me. I hope you get to read this because i want you to know how awesome this was.
Excellent explanation, or should I say science lecture. Thanks Chef Jacob.
These videos are just so invaluable.
Thanks! Glad you enjoyed the interview.
Jacob An excellent presentation . Without cooking Id just Die
You were almost hacking your way through that lesson, but it didn't bother me a bit. The information was so good and you explained it so well. I just 'braised' (stewed) a chuck roast and was thinking i was stewing it and always get confused about that. That's why I looked up this video. You nailed it. Thanks so much.
Nice video, and a clear presentation. Didn't know the details until I got MC myself...
I have to say this is a very nice summary to refer people to.
Curious to try braising now ! Thanks for explaining so well
A totally professional presentation, I checked out Jacob's other videos; and I thought it well worth a tick and subscribe. This video mopped up many unanswered questions. Brilliant stuff. Thank you :)
Thank you. Simple explain and easy to understand. I thought I braided my Chuck roast today, but instead I stewed it. Still learning.
Awesome stuff man, thanks for making this - I'm a noob at this cooking stuff so this cooking techniques series is awesome!
I was listening to this and got pulled over for speeding . The cop let me off because he said he listens to audio classes himself and accidentally speeds 😅 thanks for the help with the ticket!
Seriously though- I listen to your videos like I’m listening to a sermon. ❤️
Excellent explanation Chef! Thank you for your video
Thanks for this. Love the use of white board.
Thank you very much. I'm glad you're enjoying the videos.
Thank you. Glad you're enjoying the videos.
Amazing, thank you so much. Your explanations are gold.
You're an amazing chef and knowledgeable teacher. Thank you for these.
Thank you for the great video. I do not agree with you on few things however. For me there are notable differences between braising and stewing. Usually, when the braising is finished, the liquid is strained, excess fat skimmed ( in general we discard the aromatics after we strain the sauce).. Then, we can do few things with the liquid: it can be put back into the braising pan, it can be put in a sauce pan to reduce, it can be thickened, flavored...it is usually served as a sauce for the braised piece of meat.
When we make a stew, all the ingredients are covered with a liquid. Which is not the case when we braise. We do not strain the stew. We can skim excess fat o, wen can thicken it more, we can add more flavors...but we do not discard the aromatics ( beside the bouquet garnet if used). For me there is no confusion between stewing and braising. But between pot roasting and braising yes there is.
He is saying that what many people call as Pot Roasting is truly Braising with the liquid under and not touching the meat and what many are calling Braising these days is actually Stewing the meat. The meat being cooked slow and low while being 2/3 - fully submerged in the liquid. He is talking about the methods of cooking the meats, not what is done with the liquids for the meal. So there is a confusion between Stewing and Braising for cooking meat, since what many are calling Braising these days is actually Stewing the meat from the original definitions. Sure the final dishes will be different between what we call a stew and a braised meal, but the cooking method of the meat is stewing the meat for both modern words. The words are clearly different for the final dish, but not a clear difference for the method of cooking the meat. With all of that being said, I think for today's applications we would think of stewing meat as cooking cut chunks of meat submerged in liquid slow and low to be served with the thickened liquid soup style. While we would be thinking of braising as cooking whole cuts of meat partially, or fully, submerged in liquid, cooked slow and low and served on a plate using the liquid to create a gravy for the meat. And when we think of modern Pot Roasting we think of cooking the meat with the liquid under the meat and not touching the meat and even though that is a true braise style of cooking, we just think of it now as pot roasting. The definitions of the words in the past are different from the way many people use the words today in modern cooking.
Loved your scientific & historic details... great job! Thank you Jacob!
I don’t even eat meat but found this so interesting! Thanks for the detailed info and history lesson!
What I need is a a little audio device that can takes extreme heat and sticks into the meat as it braises or stews! Then when the meat is cooked perfectly, it lets out a loud whistle inside the pot for yours truly to come get it😊
thnk you chef Jacob...wonderful job.
The 150F number is applicable specifically to the traditional methods of braising and stewing as discussed in this video. But like you said, it really is a time and temperature curve. Short ribs done at 140F for 48 hours will also have their collagen broken down and become tender. I've only seen the 180F temperature cited in BBQ (smoking) applications. Because air is such a poor conductor of heat, the collagen break down point seems to be higher when dry cooking methods are used (mostly).
Thank you for the information. Very useful
That's what I like! Classroom instruction! Great job, Jacob. Thanks for sharing!
Thank you for explaining this - makes such duh ! obvious sense in how to deal with collagenous meat, tendons, cartilege etc.
This is beautiful. Thank you! Looking forward to exploring more videos.
I love this video.... brasing and food and history lessons.... 3 in one.. learning is amazing
Thanks for the lesson, chef. I like searing the meat before the stewing or braising. Just my upbringing. Be well.
Be well? either you work at Walgreens and have lost your soul using their catchphrase or your from that weird future world of Demolition man. (joking :) )
Jordan Snell I am neither. I wished the man well. I spoke from my heart. He`s clearly knowledgeable and I respect that. If you`re joking, then I can relate. I love cooking. I`m not a good cook, but I cook good. Be well.
All meat contains at least a small amount of collagen, which is made up of a triple helix of gelatin. The more a muscle is used by an animal, the more collagen it will contain, and the tougher the meat will be. To make the tough meat tender, it needs to be cooked low and slow. When slow, moist heat is applied to tough meat over time, the collagen unravels into three individual strands of gelatin. When this happens, the meat is now much more tender than it was before.
2013 was a great year for braising tutorials
This is a great video. Thank you for explaining so clearly.
Thank you! This was extremely well done, helpful, AND I learned something useful. Bravo!
Nice explanation, like it.
Wow, you did quite an amazing job at explaining what braising actually is! Thank you for posting this :).
Chef Jacob, good explanation, but which do You like better to eat? Braised dish or stewed dish? Me, personally I like them both, yet braised I like a little bit more, both create tender juicy delicious meats, yet stewed is like a mashup of flavors, while braised I can still taste the meat as a primary separate item. How about Y'all out there, which do you like more braised or stewed?
Thanks so much. Glad you enjoyed the video.
So much wisdom in one video.
Thank you. Glad you enjoyed it.
This was really helpful! Appreciate it!
Great info, I did Blade Steaks the other day and I called it Braising. When in fact it was Stewing. In a Dutch Oven I gave the Steaks a quick sear first, sautéed my Veg, added some Tomato Paste, deglazed with Red Wine, and added Beef Stock to just about cover. Heavy Lid and in the Oven at 275 for 2 1/2 hours. Stewing right?
Very detailed explanation 👍
excellent explanation
Very informative and interesting - it almost makes me want to try braising outside the old-fashioned way with a large cast-iron pot with coals!
The first part is very good. The second is not. The liquid should never cover the meat. Only halfway to the meat max. It is cooked in the oven with high heat coming from the top. There is no lid on the pot. What you are looking for is cooking the meat between roasting, the heat coming from the top and stewing , liquid from the bottom. You must keep basting the meat for the liquid to reduce and caramelise on top of the meat. You then must rotate the meat in the pot, and repeat the process over again, until the meat is cooked. That is braising. If you leave the lid on it is stewing , because to much steam or liquid is kept is the pot. Also braise is the french word for hot coal.
Thank you Sir! This was interesting to learn…
Thank you very much, Chef.
To braise in Persian is bershtan which is way older it simply means to cook over fire . Also old German brato . This world is found in every Indo-European language and the root should mean bubble .
Collagen is in the connective tissue like skin but muscle is not connective tissue .
You made a scientific lecture and this is brilliant thanks for your help to make culinary art understandable 🙏🏼🙏🏼🌹
Hi jacob. your way of teaching is fantastic as i am teaching my students the way do teach on your tube and take the culinary to the next level . i just want to say thanks and keep it up mate. Jaffer hussain free lance chef and CEO of Diycusinee.
+DIY CUISINEE Thanks! Glad you're enjoying my videos!
Nice and clear. Good job.
outstanding lecture. VERY informative! :)) Always wondering what the difference was
Very informative video. I always like to know why I am doing things the way I am. Thanks.
So what I got is he discussed how different braising and stewing back in the day, and today it’s kind of the same thing because they add more liquid in modern braising? But usually stewing is when the meat is fully covered in liquid and braising is at least halfway of the meat. Enlighten me if I got it wrong. ✌🏻
Very well explained (and drawn), Jacob. Thanks!
A fucking masterclass for free, thanks a lot chef.
A fantastic video, i'm using it to teach my daughter.
Glad you enjoyed it.
Excellent video
Nice explanation. Thanks for posting!
I think how you go about searing the meat before hand is pretty important in the "braising" vs "stewing" also.
Braising involves a large piece of meat that's pot-roasted roast partially covered in liquid while stewing use small pieces of meat totally immersed in liquid however mirepoix's opinion garlic helps to scorch and simmer the meat properly
Cool video, you should find someone with editing skills. You could have your camera positioned over a paper or board where it fills the screen and edit out you writing so it just cuts to the written info and then voice over so you never have to turn your back to the camera. It would help make the info alot quicker. Thank you for this it was very helpful to watch!
Awesome video. So easy an could pass a test right now. Thanks.