Cook Chinese...: Chinese Cooking Techniques - Part 5 Cook Chinese...

Cook Chinese...

Thursday, April 06, 2006

Chinese Cooking Techniques - Part 5


As with Western cooking, braising is used for tougher cuts of meat and involves gentle cooking of meat and/or vegetables in flavoured stock. Red-braising is the technique where food is braised in a dark liquid such as soy sauce which gives the food a red/brown colour. This type of braising sauce can be frozen and re-used.

Learn more with Secrets Of Chinese Cooking


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