Braise - Definition And Cooking Information

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RecipeTips Home Recipes | Tips & Advice | Glossary | Videos | Community | Seasonal | My Recipe Box Join Now | Sign In Loading Advanced Search Braise Braise Glossary Term + Larger Image not yet ratedRate & Reviewwww.recipetips.comProvided By Share this! Pin It! Facebook Save Save Rate and Review Rate & Review Email Email Print Print A method of cooking in which food is first seared in oil or fat using an open pan and is then slowly cooked in a small quantity of liquid with the pan covered. It is important that the cooking vessel is equipped with a tight fitting lid so that the liquid does not evaporate. Braising is a process that maintains the natural juices and flavors of the food while tenderizing the ingredients.

USDA Nutrition Facts

Moose, liver, braised (Alaska Native) (USDA#35051)

Calories155
Protein24g
Total Fat4g
Total Carbohydrates3g
Potassium235mg
Sodium70mg
Cholesterol389mg

Veal, sirloin, separable lean only, cooked, braised (USDA#17138)

Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories204
Protein33g
Total Fat6g
Total Carbohydrates0g
Dietary Fiber0g
Potassium339mg
Sodium81mg
Cholesterol113mg

Veal, rib, separable lean only, cooked, braised (USDA#17114)

Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories218
Protein34g
Total Fat7g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium318mg
Sodium99mg
Cholesterol144mg

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