How to Braise Everything
America's Test Kitchen staff explore the art and science of braising in this diverse collection of over 200 recipes. The editors recommend oven braising over stove top, and present a 30-page introduction that covers essential equipment and the basics of what should go into the pot, including the preferred cuts of meat or fish, a braising liquid, and starches such as mashed potatoes to soak up the liquid. Among the nearly three dozen beef options are familiar pot roasts, short ribs, and stews as well as international variations like Oaxacan-style beef brisket and Chinese-style braised short ribs. The versatility of pork is evident in recipes that call for cuts to be braised in milk, apple cider, red wine, or—in the case of sweet and sour pork ribs—a mixture of soy sauce, red wine vinegar, garlic, and brown sugar. Mushrooms, tofu, and potatoes get the meaty treatment in a chapter of vegetarian mains, featuring a hearty 10-vegetable stew and a vegetarian chili. There are also several dishes that employ the French technique of cooking without added liquid, known as en cocotte. For example, swordfish en cocotte with carrots and chermoula relies on the natural moisture of the fish to meld with cumin, cilantro, and paprika. Family favorites and flavorful variations prove equally mouthwatering as ATK puts its spin on a classic form of cookery. (Feb.