48 min
Braise: With Michael Ruhlman, a culinary transformation. Elevate Your Game
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- Wilderness
A quote from the introduction of the book Braise by Michael Ruhlman:
“To braise is to transform. A grilled salmon fillet or steak may be delicious, but these are, at their most basic level, heat and serve items; cooked, they're pretty much exactly what they were, to begin with, only hot, with the flavorful exterior. A braise, on the other hand, is a metamorphosis.
“When you braise, you begin with a tough, often inexpensive cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite, the opposite of what you begin with. That is true cooking, cooking that engages both mind and soul. It's why, of all fundamental cooking techniques, braising is my favorite.”
There are more books by Michael Ruhlman on my shelves than any other writer. I have Charcuterie, Salumi, and just added Pate, Confit, and Rillette: Recipes From the Craft of Charcuterie. All three of these books are co-written with kitchen wizard and Chef Brian Polcyn. In addition to these, I have Braise (the topic of this podcast) and Ratio, which changes my kitchen and baking experience by providing a culinary compass.
Michael talks about braising and shares some trucs. (The French word for tricks, and he has a few up his sleeve that he graciously shares. These will change your experience and the experience your guests have at your table.)
A quote from the introduction of the book Braise by Michael Ruhlman:
“To braise is to transform. A grilled salmon fillet or steak may be delicious, but these are, at their most basic level, heat and serve items; cooked, they're pretty much exactly what they were, to begin with, only hot, with the flavorful exterior. A braise, on the other hand, is a metamorphosis.
“When you braise, you begin with a tough, often inexpensive cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite, the opposite of what you begin with. That is true cooking, cooking that engages both mind and soul. It's why, of all fundamental cooking techniques, braising is my favorite.”
There are more books by Michael Ruhlman on my shelves than any other writer. I have Charcuterie, Salumi, and just added Pate, Confit, and Rillette: Recipes From the Craft of Charcuterie. All three of these books are co-written with kitchen wizard and Chef Brian Polcyn. In addition to these, I have Braise (the topic of this podcast) and Ratio, which changes my kitchen and baking experience by providing a culinary compass.
Michael talks about braising and shares some trucs. (The French word for tricks, and he has a few up his sleeve that he graciously shares. These will change your experience and the experience your guests have at your table.)
48 min