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Article: A hearty braised veal can warm up a winter's night
- Article from:
- Chicago Sun-Times
- Article date:
- February 2, 1989
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Just as those steamy summer days are perfect for grilling
outdoors, a frosty winter afternoon lends itself to slow cooking.
Winter is a season for raging fires, thick woolen blankets and hearty
stews. Braising, as the French call it, is my favorite cooking
method during the cold months and a great way to prepare small
dinners so you can spend time with your guests.
Braising generally means to brown the meat quickly in a saute
pan, then finish cooking it slowly in liquid made of wine or stock
often mixed with different spices or vegetables. It is a wonderful
way to use inexpensive cuts of meat, as the extended cooking process
tenderizes the meat.
Every country has particular dishes ...