Albuquerque Journal (Albuquerque, NM)

Braising and stewing perfect for crisp weather.(Food)

Byline: Chef Jim White For the Journal

With the long, hot summer days pretty much behind us and the crisp New Mexico mornings and evenings upon us, this is the perfect time to talk about braising.

This is another method of slow cooking. What I most associate with braising are comfort foods like mom used to make wonderful dishes such as pot roast that has the distinct flavor of home-cooked love.

Braising is a lot like stewing in that they both involve long, slow cooking in liquid. The difference is that braised foods sit in a few inches of liquid - the meat is not totally submerged. You want to braise larger, tougher cuts of meat - pieces of cut-up meat should be stewed. …

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