Teaching Future Chefs How To Braise

today's lesson, I'm teaching the students in culinary college how to braise. It's low and slow for the toughest cuts of meat in a braising process.
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[@nagihanekmekci7483]

such clear pronunciation. Thank you, Chef... I teach English to culinary students at uni. It will be an amazing learning source for them. So.. thanks, indeed.

[@kencluck2573]

Just wanted to let you know, chef, that I love your videos. They have been very well done and very informative.

[@ChefToddMohr]

Thanks for taking the time to tell me that you enjoy the videos Ken Cluck . I always appreciate kind comments. The more positive the feedback, the more I want to film.

[@kyle7412]

am learning to become an awesome home cook and your videos are very helpful thank you!

[@SylarbearG2a]

any update i hope you doing great

[@Amyleicao]

So informative and intelligent interpretation. All the best to you. I will keep on following.

[@jagadeeshsavan]

i like the info in your videos chef

[@SylarbearG2a]

Hi THANK YOU for this video chef

[@milafernandes8601]

amazing. . There is a lot of info. about cooking. and I understand fully. u got an awesome accent. Thank you I've learned a lot.

[@darrenimu]

difference btw braise and stew?? some people say : its the cut of beef some others say its the liquid because the braising theres no need to cover the cut and stew needs to cover everything... id like to know ur opinion thanks

[@paulortiz8063]

Sounds about right. Braising uses liquid to cover half the meat. Stewing is more of a full on submersion. Stew is usually the complete dish while a braise will/can have side vegtables to complete it. As in a braised brisket would be served with steamed, roasted, mashed potatoes and perhaps another vegetable, which was also cooked separately from the meat.

[@CrimFerret]

One of my favorite cuts to braise is pork shoulder. I'm a bit impatient so I generally do it in a pressure cooker. It works well with the connective tissue turning to gelatin. One thing you didn't mention was that you have to get the seasoning right for the poaching liquid at the start. If there's not enough salt, it'll be bland city no matter what you do at the end.

[@ieliles]

Is there a special classification for barbeque smoking? As I understand, it's convective, slow and low, and also dry cooking. This video just made me think of it, although I'm aware it's not directly related to braising.

[@ChefToddMohr]

ieliles You're correct, smoking is a dry convective cooking process.

[@sunshinejanice30]

I usually don't flour my meat (louisiana style brown gravy us usually just reduction)....but ill try nxt time.

[@HA-wn3gg]

are there any scholarships to study in your school ?

[@51Saffron]

My Aunt doesn't brown meat before braising. She leaves it in the pan and has the meat sticking up out of the juices and it browns in the oven. Strange way, but it works.

[@ChefToddMohr]

***** , no matter how your Aunt makes her meals, if it's good to her....then it's good. I'm glad you have a good cook to look up to in your family.

[@51Saffron]

ChefToddMohr Actually, she is not a good cook, this is the way she just braises her meat. I don't eat meat and we are told not to tell her that her food is bland and yukky and be polite and accept. I watch You Tube videos to learn how to cook. Thanks for your comments. I am learning so much from your videos. I appreciate it.

[@paulortiz8063]

It works, but it might work (taste) (much) better done the proper way. The rules or cooking methods are not ment as torture but to provide the best tasting end product. If your aunt's method was superior it would be widely used. But it isn't, is it? There must be a reason why, right???!!!! What could that reason be, one must wonder!

[@joandanza]

When you are doing the browning are you cooking it 75% on one side and 25% on the other? I thought the meat was cooking in the liquid, so why is it being cooked before the liquid goes in? If it will be cooked in the liquid?

[@paulortiz8063]

The meat is browned like that to give it flavor. Brown crusty meat has TONS more flavor than if it were to be only lightly browned! Or not browned at all. That 'stuff' stuck to the bottom of the pan is where all (most) of your meat flavor is. So 1) You need that stuck on stuff for better flavor! And 2) So don't ever throw it out!!!! That would be a HUGE MISTAKE!

[@paulortiz8063]

Cooking certain cuts of meat in liquid allows for all of the those tough connective tissues to melt into tasty gelatin. Doing this will make tough (cheaper) meat turn into fork tender tasty delights! To braise chicken thighs is sublime. To fry chicken thighs---- not so much. Try it and see. About the only way to cook brisket is to braise it. For hours. It would be unediblely tough cooked on a grill! The connective tissue would never melt; it would only shrink, getting tougher and tougher! So cook the meat to get a nice carmelized crust on it (done to unlock flavor and provide great color) and then continue the cooking process with a low temperature over time to melt those tough, tough, tough connective tissues, making the meat fork tender and moist with the melted connective tissue. It will make a difficult piece of meat turn into a real star!!!

[@joandanza]

@@paulortiz8063 the stuck on stuff is called fond.

[@joandanza]

@@paulortiz8063 this was a braising lesson. When I learned to braise i learned to brown the meat on both sides, and to braise is cook in liquid. That's what I learned in webcookingclasses.com. when I braise a leg of lamb I won't be cooking it 75 then 25 as he states in this video around the 3 minute mark

[@chocoluver18]

Thank chef:)

[@paulortiz8063]

'We are already missing 2 students for our service today!' That is said and a student gets up.... to leave! Hilarious.

[@kwameadutwumasi7025]

wow

[@srishtisaru9165]

I'm sushi chef but learning international cuisine ss well

[@GameChanger-hj9jx]

Got it!

[@williammcduff6531]

Todd, My favorite style of cooking meat....I'm getting a craving for a good boeuf carbonnade....lol. Regards Bill

[@ChefToddMohr]

It's funny, william mcduff everybody is comfortable with "crock pot cooking" but don't understand correct braising. I made an incredible Beef Bourguignon the other night. I just love those big chunks of carrots, potatoes and cubed sirloin in a rich gravy that's cooked for hours!. You're right, it's a great way to cook.

[@williammcduff6531]

ChefToddMohr You can do the braising approach using the crockpot but first flour the meat and brown it in a saute pan and then dump it in the crockpot with the other ingredients.....you should also back off a bit on the braising liquids, be it beer, wine, cider, etc...since the crockpot is enclosed the evaporation is minimal at best so you don't want a watery sauce/gravy at the end. Regards Bill

[@stanmuneoka8117]

Braising and stewing is two different types of cooking, stewing is partially submerged or in these days fully submerged in liquid, While braising is not, only the aromatics are. Such osso bucco, pot roast etc. There is a difference between the original intent and what is presumed these days. Please be clear about the difference when teaching this.

[@nickstrong4593]

How to braise meat when you don't have meats?

[@ratlips4363]

Step 1...coat with flour. What do you do with people that are gluten intolerant? This is becoming a huge issue. What non-wheat flours will have the same effect as wheat based flours?

[@geraldmartin3625]

You could coat the meat with cornstarch instead

[@forrestbeck2981]

Sounds like a personal problem tbh

[@paulortiz8063]

It is not complete neccessary to coat the meat with flour. It can be skipped if needed. The flour is used for thickening the sauce/gravy. Thickening can be done later and with many other things. Arrowroot (expensive), corn starch, potato starch, etc. You can thicken a sauce by reducing it as well.

[@Harpfrmhel]

He makes is sound very complicated.

[@tubesox000]

Chefs seriously need to ditch those goofy hats.

[@gullydantes5607]

I am certain that there are amazing chefs in america and very good food too. But I have been watching a lot of videos about braising the way it is done in america. And it is not braising, it is stewing. American chefs do not know how to braise.

[@milesguy9396]

Those knife skills were horrible.

[@deendrew36]

It was a student...he's still learning!

[@BlueJazzBoyNZ]

Well That's a Very Pretentious & Pugnacious Presentation

[@robertkat]

And now you are dead.

[@Bedlam83]

He is alive, well and making new videos. What a weird comment, robert.