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) - https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-007-braising-poaching-roasting

Science of Cooking: Brasing… - https://www.exploratorium.edu/cooking/icooks/2-1-03article.html

Egullet is an O.G. culinary arts forum, some fun reads to be had for sure. - https://forums.egullet.org/topic/59971-science-of-braising/
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Видео A Simple Guide to Braising Meat канала Omnivorous Adam