I LOVE teaching the basics of cooking with simple language in order to understand complex processes: braising is one of them.
This is a cooking method that combines two techniques – first searing your food at a high temperature, then slowly cooking it in liquid at a lower temperature with two lids. This process tenderises tough cuts of meat, deepens flavours, and creates rich, velvety sauces.
The secret behind it? The “two-lid” technique – well that’s what I like calling it. You’ll need a piece of round baking paper – called in French cartouche, as well as the lid of your ceramic casserole dish
What’s a cartouche? Well, it’s simply a piece of baking paper used for covering the surface of a braise, sauce or soup. It traps steam, keeping stewed components submerged in liquid, reduces evaporation, and prevents a skin from forming on the surface of sauces.
How to make it:
1. Cut a square piece of baking paper just big enough to cover your cast-iron pan, pot, or whatever you are covering. Then fold it in half on the diagonal.
2. Fold it in half again.
3. Fold it in half one more time.
4. And fold it in half one last time, now you have a little paper wedge.
5. Hold the pointy end in the centre of the pan or pot and check the length. The long side should reach the edge (that’s your radius).
6. Fold the end part where you’re going to cut, so you get a clean line.
7. Cut it to size.
8. Unfold it and place it on top of whatever food you are cooking.