Birgitte Hjort Sorensen

On Christmas Eve, we have a duck or roast pork with caramelised potatoes, braised red cabbage and gravy. For dessert, we have ris a l'amande, a rice pudding, and whoever gets the whole almond in it wins an extra present. Then we dance around the tree and sing carols.

Danish Actress

Daniel Humm

We use many expressions of fennel: blended with potato, it's an earthy, rich puree; the raw fronds add a fresh, green note; and the braised version gives it a luscious, home-cooked feel, something people can connect to - you need that in any dish.

Swiss Chef

Alex Guarnaschelli

If I am making a spice rub or a spice mix for a braise or even just to crust a piece of fish, I'll use mustard seeds. If you soak them in a little bit of vinegar and let them get plumped and soft and then you puree them, they're delicious.

American Chef

Alafair Burke

Hmmm... cooking with wine? I usually drink wine while cooking... I do a good braised short ribs with cabernet, though. We're big red wine drinkers here. All that research showing that it's good for you takes the guilt away.

American Novelist

Tyler Florence

My favorite comfort food would have be braised beef. You know, beef, slow-cooked in a Dutch oven or in a slow cooker until it falls apart with simple mushrooms, some onions and lots of fresh thyme and garlic.

Fergus Henderson

I think tripe is maligned. It's wonderful stuff, but everyone goes 'urgh.' You have to wash and then cook it, very gently braise it, for eight hours. It uplifts you but steadies you at the same time.

English Chef

Brad Leone

I grew up and fell out of love with hunting, though I still appreciate the meats I grew up eating: braised rabbit, pheasant jambalaya, snapping turtle soup, and venison backstrap with eggs.

Simon Schama

Never crowd a pan with too many mushrooms. They give off an enormous amount of moisture. And there's nothing worse than a braised mushroom, other than a lot of braised mushrooms.

British Historian

Andrew Zimmern

I rest my proteins in their liquid when I am done with the heat braise.

American Critic

My mom, ever the Italian, made braised chicken with tomato.

Braising involves cooking at low temperatures, which lets the meat become tender over time.

Low Heat Key

Always remember to cover the pot to ensure the food is cooked evenly and stays moist.

Covered Cooking

Braising allows the flavors of the liquid, like wine or broth, to infuse into the meat.

Flavor Infusion

Unlike meat, vegetables need less liquid due to their natural water content.

Less Liquid

Vegetables cook faster than meat, so braising them takes less time.

Quicker Cooking

Use a gentle heat to avoid overcooking and preserve the vegetable's texture.

Gentle Heat

 into which was braised zucchini and summer squash, laid it there with a little bit of herb salad on top of it. I hope you all have had dinner already. We sold out of flying fish that night by seven o'clock. And to this day I still have people asking me 'Hey, when are you getting more flying fish?'

Braise

Low Heat Key

Covered Cooking

Flavor Infusion

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