A Simple Guide to Braising Meat

Hello everyone. My name is Mr. Adam and I’ll be your substitute teacher this afternoon.
Rolls out T.V. on stand.
Please quietly take notes while we talk about what it means to “braise.” Thank you.
sits back in desk and falls asleep.
🤘🏻Adam
BRAISED PORK SHOULDER:
4.5 lb (about 2kg) Pork Shoulder
1/ 2 medium Onion
1 large Carrot
2 medium Celery Stalks
1qt (946ml) Chicken Stock
2 tbsp (42g) Honey
2 tbsp (40g) Tomato Paste
2 tbsp (30ml) Sherry Vinegar
1 cup (237ml) White Wine
1 dried Bay Leaf
3 large Garlic Cloves
1 small bunch Fresh Thyme
1 small bunch Fresh Parsley
Salt + Pepper to taste
TEMPERATURE CONVERSIONS:
250F = 121c
200F = 93c
130F = 54c
1% EQUILIBRIUM BRINE:
(weight of water + food) x .01 = amount of salt needed to brine
***make sure to subtract bone weight when weighing food to brine, just use your best judgement and guess if you need to.
________________________________________________________
FOLLOW ME ON SOCIAL:
Instagram: / omnivorousa. .
Facebook: / omnivorousadam
Tik Tok: vm.tiktok.com/fms9tX/
Website: www.omnivorousadam.com/
________________________________________________________
MORE INFORMATION FOR YOU CURIOUS HUMANS…
Stella Culinary School Podcast (Braising episode) - stellaculinary.com/audio-podc...
Science of Cooking: Brasing… - www.exploratorium.edu/cooking...
Egullet is an O.G. culinary arts forum, some fun reads to be had for sure. - forums.egullet.org/topic/5997...
________________________________________________________
MUSIC:
Melodeyes - / melodeyes

[@glizzymcguire3311]

This man has 8k subs and some of the best video quality out there. He’s gonna hit 1 million this year I’m calling it now

[@AdamWitt]

Thanks bro! Fingers crossed.

[@sahilkamra2]

This dude explained everything perfectly. Amazing.

[@PoeLemic]

Thanks for showing us this. I had heard of braising, but I am now just getting into cooking. So, I am appreciative that you walked us through this. Great job.

[@gaminghighpriest5293]

the captions r HILARIOUS X'D

[@princelh]

Dude!!!! First time here. Highly Educational, wasn't ever boring always stayed smiling.....yes I'm a lil high but regardless!!!! You look like a awesome person to hang out with and learn. I hope people start seeing the value in your work!! Stay Positive!

[@inocenciotensygarcia1012]

Loved your video. Now I could practice at home. It looked delicious!. Thank you so much

[@AdamWitt]

Noiceeeee. Get after it!

[@davidwarland2680]

brilliant, thanks

[@spons1982]

the smoke is from hitting the smoke point of the oil, just take the temp down to a little below the smoke point and you'll get the same delicious brown without the room full of smoke. 300-350 degrees'll do it for most oils or tallow.

[@francogallo6573]

Very nice

[@marcjamackenzie]

Digging your stuff man, going to try this soon.

[@AdamWitt]

Thanks! and dopeeeee. Do it!

[@kornisonkiseli3248]

Thank you for the grams! 😇

[@julieyoutu]

I love your video and your humour🤌❣️ it’s my first time here, and I have subscribed! I cook and “think” the same practical and tasty way that you do so 🤭🤭🤭🤌 so I’m looking forward to some nice ideas because as a mom, I get sick and tired of cooking every night. At times, I get frustrated, and it almost makes me dislike cooking, which is something that I’ve always loved to do! So, welcome into my kitchen 🤭🤭🤭❣️

[@imiriath2411]

Im a simple guy. I see adam, i leave a like

[@razsolo]

This is great stuff. New subscriber, fam

[@AdamWitt]

Elllll yeah. Thanks dude, and welcome.

[@user-jm5iz8pu5q]

Errmerrgerrd this is just lush!!

[@jess4337]

i’m braised tf out. buuuut braises are so versatile and delicious, i’ll eat braises all year long.

[@shanegeary2850]

Where can I get thay book?

[@andrej2321]

Great video. Just cut out the plastic for glass and aluminum and parchment for enameled. Other than that the braising force is strong with this one. Well done

[@ohhimark8028]

8:00 did you just leave that warm food outside the fridge overnight?

[@moses777exodus]

🌟😄 Thanks for sharing. Wishing you a Happy New Year Lord-Jesus-Christ dot 😄🌟