Braise, Braise, Braise...

Okay--I've been lazy on the blog. Turns out there was an election going on when I was planning to write this, and I got a tad bit sidetracked...

So let's talk about braising. It's a technique, so I'm not going to be too specific about the ingredients; if you follow the basic ideas, you just can't go wrong. And remember--braises are the original 'low and slow' technique. That's what makes it a comfort food.

• Use a cut of meat that's not too tender--chicken thighs, pork shoulder, chuck roast, etc. The connective tissue breaks down during the braise, creating more flavor.
  
• Sear it well. Season the meat as you like, then sear it in just a little bit of oil. Some cooks dredge the meat in flour; we didn't do that, but it's a great idea to try.
• Liquid. You can use stock or even water. We used a verde sauce (that post is coming soon--really!).
• You only need a little bit of liquid because your going to either put on a lid or wrap the pan tight with foil and roast at 350 degrees. Use your instant thermometer to check the temp a few times, then once it's done, let it rest, still covered, for 10 or 15 minutes.