Braising 1
The concise definition of braising according to Chef Campbell is "a moist method of cooking which combines two other methods of cooking; roasting and stewing".
Beginning with ribs, the importance of preparing and seasoning the meat is highlighted, followed by the conditions under which the critical browning process takes place. Deglazing following the browning, and the assembly of a braising pan are illustrated before placement on the stove and finished in the oven.
Next Chef Angus explains how braising can handle lean, tough meat that would otherwise be difficult to cook. Related techniques such as larding and marinating are explained. Another technique for handling ordinarily tough meat, "white braising", is illustrated with a veal breast.
At an important juncture, Chef Angus pauses to apply some perspective to the whole process, explaining how techniques and products created through the first 10 episodes have been applied together in the production of the braised dishes.