K.E. MIDTERMS - COMBINATION HEAT METHODS

• Combination heat methods


  Which employ a combination of dry heat and moist heat methods to cook the food items. Usually use tougher, more-exercised muscles, tougher cuts of meats, and poultry items.
• Types of Combination Heat Methods

  1. Braising - Glazing
  2. Stewing
• Braising

  • Large Cuts or Portion Size of Food
  • Fully covered in Liquid
  • Sauce is often strained and thicked by reduction
  • Often done in the oven
  • Often covered during cooking
• Stewing

  • Bite-Sized Food
  • Liquid covers 1/4 - 3/4 of the item
  • Sauce is often lightly thickened with thickening agent
  • Often done on the stoven top
  • Often uncovered during cooking
• The Braising Technique

  1. Complete Mise en Place
  2. Truss (If necessary), season and sear food item
  3. Remove the main item then add the mirepoix and brown. add the tomato paste and pince.
  4. Deglaze with the wine and reduce.
  5. Return the main item and add enough liquid to cover one-to two-thirds. Cover with lid and braise until cooked
  6. Turn and baste often during the cooking process. It is done once fork-tender
  7. You may remove the meat then slice. Strain the sauce and reduce to thicken
• The Stewing Technique

  1. COmplete mise end place
  2. Depending on the type of Stew, Blanch or sear the meat
  3. Add the aromatic vegetables and/or tomato paste and saute briefly.
  4. Dust with some flour to make a roux.
  5. add enough liquid to fully cover the meat. You may cook covered or uncovered until tender
  6. Stir often during the cooking process to prevent scorching. Vegetables may be added during the cooking process.
  7. Reduce the sauce to the desired consistency then season.
• Type of Braise: Daube


  A braise of red meat with a large amount of red wine.
• Type of Braise: Estouffade 


  a type of french braise whereby the meat is marinated in wine before searing and braising.
• Type of Braise: Pot Roast 


  A type of braise made usually of chuck or round roast with added vegetables.
• Type of Braise: Swiss Steaks


  The term "Swissing" is often used for braising of portion cuts. These are braised made usually of lean beef from the loin, rib, or chuck. It takes their name from a technique, "Swissing", used to soften meat using an electric tenderizer or a mallet.
• Type of Stew: Fricassee


  A white/blonde stew with a piece of white meat usually made of chicken, veal, or rabbit that have been browned in butter and served in a sauce flavored with the cooking stock.
• Type of Stew: Blanquette 


  A white stew, made from veal or poultry cooked in a white stock from which a white sauce is made.
• Type of Stew: Navarin


  A stew of lamb or mutton and vegetables form spring such as root vegetables, onions, peas, thus also called NAVARIN printanier (spring stew)
• Type of Stew: Ragout 


  A french stew where most often the meat and vegetables are cut into smaller pieces than in a typical stew.
• Type of Stew: Goulash


  A typical Hungarian stew with tender beef and onions spiced with paprika
• Type of Stew: Civet 


  A thick rich game stew made from any furred game such as wild boar, venison, or rabbit.
• Type of Stew: Bouillabaisse 


  France's classic fisherman's stew often served as a group or a main meal.
• Type of Stew: Matelote


  A special French freshwater fish stew with vegetables in red wine.
• Type of Stew: Ratatouille 


  A Vegetable stew made from Mediterranean style veggies including eggplant, zucchini, etc.
• Quality of Stew and Braises

  Braises and stews should be FORK TENDER, at which they can be cut with a fork.