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TheBBQJew
08-23-2018, 01:59 AM
Does it matter what liquid you use to braise? From what I understand no matter what liquid you use (stock, broth, beer etc.) only the water from that liquid will vaporize and the solids (flavor) will be left in the tray or foil. So my question is... just use water?

Baychilla
08-23-2018, 02:14 AM
I wouldn't.

I can't imagine what say Coq au Vin or Boef Bourguignon would taste like with water instead of wine. I do think some flavor is imparted to the food - not quite sure how (pity Good Eats is no more perhaps that guy could've explained it).

SyraQue
08-23-2018, 02:21 AM
I guess for me it would depend on the desired outcome.

If the texture of the meat is all I was worried about, water would be just fine I'd imagine. If you want to build flavor, at least on the outside of the meat or for making gravy, other liquids would be better.

It is an interesting question though.