What Is the Difference Between Braising and Roasting?

The techniques of braising and roasting are integral cooking skills that transform ordinary ingredients into meals that will impress even your most critical dinner guests. Incorporating either method makes a meal feel special and will fill your home with a tantalizing aroma long before the dish is brought to the table.

Roasting and braising are ideal for tougher cuts of meat that are often less expensive but require a little more love to coax out their virtues. They are also optimal ways to turn an ordinary root vegetable into something extraordinary.

Fall is the perfect time to invite braising and roasting into your cooking arsenal. Even though both techniques rely on longer cooking times and are transformative in their ability to turn an ordinary ingredient into something exceptional, there are significant differences between them.

Braising

Braising is a method that relies upon both wet and dry techniques to complete the cooking process. An ingredient is typically quickly seared in a very hot pan to jumpstart the method. It is then placed in the oven to complete the process. Liquid is added during the second phase and the cooking temperature is low to medium, enabling enough time for the ingredient to become tender and flavorful.

This low and slow cooking method is ideal for tougher cuts of meat since it transforms its collagen into gelatin which thickens the cooking sauce and adds luxurious flavor. Beef stew, short ribs, pork belly, and chicken legs are all ideal braising partners, as are root vegetables, Brussels sprouts, and just about anything else that will hold up during the process and benefit from a velvety sauce and enticing flavor.

Roasting

Roasting is a process that relies upon dry heat to complete the cooking process. This can be completed in a roasting pan or sheet tray in the oven, on a grill, or even an open flame. The temperature varies from low to high depending upon the ingredient and desired outcome.

The tempting flavor of roasted dishes comes from the caramelization or browning that takes place as it cooks. Basting with liquid throughout the process increases the flavor and also prevents scorching.

Roasting results in a drier external surface than braising but as long as the temperature is controlled and the ingredients are basted properly, the interior is usually moist and tender. Chicken, beef, pork, fish, and countless vegetables are ideal dancing partners for roasting.

Braised Short Ribs with Creamy Parmesan Polenta

Girl And The Kitchen

Braising and short ribs were made for one another. Short ribs are an inexpensive, tough cut of meat but braising coaxes out their velvety texture and rich, deep flavor. The most excellent union is celebrated in this recipe with the addition of creamy polenta and just a hint of saltiness from the Parmesan cheese. Get the recipe.

Braised Garlic Chicken Drumsticks

Will Cook For Smiles

This wonder of a one-pot meal includes enough autumn flavors to satisfy a hunger crowd just in from the cold and enough flavor to impress the most finicky amongst them. Chicken drumsticks are braised slowly with root vegetables, garlic, and thyme in a simple recipe that is as easy and inexpensive as it is flavorful and comforting. Get the recipe.

Orange-Braised Carrots and Parsnips

Olga’s Flavor Factory

Braising isn’t just for chicken, beef, or pork. It’s also a lovely way to transform ordinary root vegetables like the carrots and parsnips in this recipe into a side or main course that is as healthful as it is satisfying. Orange juice plus its zest, oregano, and thyme ratchet up the appeal while chicken stock adds depth and nuance. Get the recipe.

Crispy Lemon Roasted Brussels Sprouts

What’s Gaby Cooking

Brussels sprouts are begging for a long roasting process that transforms them into tender bites of fall flavor while blackening their leaves for just the right amount of crispy toastiness. With just six ingredients and a few minutes of preparation time, this is the ideal recipe for a weeknight meal that needs something a little extra. Lemons add brightness, punching up the flavor even more. Get the recipe.

Roast Pumpkin with Feta and Honey

Not Quite Nigella

Roasting pumpkin transforms this tough vegetable into pillowy bites of autumn perfection. In this recipe, bite-sized pieces of pumpkin are roasted with honey and balsamic, a combination resulting in a lively flavor tempered by a candied hint of sweetness. Feta cheese adds an additional hint of tartness while chili flakes infuse it with a flash of fire. Get the recipe.

Roasted Pork Loin with Apples

Jul’s Kitchen

Straight out of Tuscany comes this roasted pork loin recipe that will fill your home with a tempting aroma long before the tender meat roasted low and slow with apples arrives at the table. Garlic and white wine round out a dish as fitting for a lazy Sunday family day as it is for a weekend gathering of friends. Get the recipe.

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Zesty Oven-Baked Chicken Wings With Alabama White Sauce

If you've ever devoured Buffalo wings with a side of blue cheese dressing, you may think you know the joy of flavor-packed chicken wings with a tangy, creamy side sauce. But you've never truly had the best of it 'til you've tried these dry-rubbed wings with Alabama-style white barbecue sauce. Get Recipe!

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Cooking as Meditation: Easing Your Stress This Holiday Season

Over the last couple days, I’ve noticed myself getting a bit stressed. First, I’m in the midst of a job search. If you’ve ever been there, you know exactly what I’m dealing with. If you haven’t, just know that it’s, as Jerry Maguire might say, “…a pride-swallowing siege that I will never fully tell you about.” Additionally, I have day-to-day stressors like laundry, dishes, traffic, deadlines, bills, doctor appointments, dentist appointments, my way-too-soft mattress making my joints ache, and the invariable childrearing messes to clean up. Then, top all that off with a healthy dose of, “Uh oh, the holidays are coming,” and I’m like Jerry Seinfeld after switching rooms with Kramer when the Kenny Rogers Roasters sign is too bright. “Oh, I’m stressed!”

So, today, after being stuck in traffic for about 45 minutes longer than my hour-and-a-half trip home necessitated, my head aching, and my eyes weary, my wife asked, “Do you want me to cook dinner tonight?” I looked at her without pause, and said, “No, I’m cooking.” See, in our house, I’m responsible for the meals, and that’s the way I like it. No, I’m not crazy or a control freak. I know plenty of folks out there would have jumped at the chance to get out of cooking duties for the evening. I’m just not one of them. For me, cooking is a way to re-center and relax. It’s a way for me to take all the stressors and push them aside. For me, cooking is meditation.

When I was a little kid, I distinctly remember being outside in our backyard shooting hoops when our neighbor Bob came by. I had a rough day at school and apparently it showed. Bob asked me what was wrong and I told him that I was kind of stressed out. He asked me, “Is that why you’re out here taking jumpers?” I replied, “Yeah, I think so.” He said, “Good. Everyone needs something. You know how I’m always riding or blading, sometimes for miles and miles?” I nodded my head. He continued, “I don’t do that just to stay fit. I do that because that’s what keeps me centered. It’s what I do when I have too much on my mind and need to refocus. It’s how I re-calibrate and refresh. Everyone needs that. Everyone needs their thing.” Obviously, I’ve always remembered that advice from Bob. And while shooting hoops has always been helpful, I no longer have easy access to a court. Luckily, I’ve found another “thing” in cooking. Since it’s something that most people do at least once a day, I’d like to offer some perspective on how it helps me unwind, relax, and refocus. Who knows, maybe it can help you do the same. Similar to my views on food, if you can take a chore and turn it into a treat, you’ve just improved your day!

You know what causes me a lot of stress? Me! That’s right, I cause a lot of my own stress. Here’s how: Instead of being occupied with what I’m doing right now, I’m thinking about the past, or I’m thinking about the future. I’m thinking of “already over” or “never were” scenarios. I’m thinking of possibilities. I’m consumed by “what ifs.” I’m not in the present. A state of being can often be interrupted by a state of thinking; a state of thinking that goes unchecked can morph into a state of rumination; and a state of rumination can translate into an anxiety state. I’m causing my own stress by not staying in the moment; by not being present. Therefore, to reduce anxiety, I need to find a way to take one thing at a time, and just be.

After doing some research, there’s a term in modern meditative practice that refers to being present. It’s called mindfulness. According to mindful.org, “Mindfulness is the basic human ability to be fully present, aware of where we are and what we’re doing, and not overly reactive or overwhelmed by what’s going on around us.” In order to de-stress, this is my goal. I need to be in the moment, completely. I need to focus on being, not on thinking. I need to be mindful. This is exactly what cooking provides me.

When I cook, I am singularly focused on the task at hand. This starts with a precise goal: Make a restaurant quality meal for my family. This might sound nuts, but that’s my pursuit whenever I put on my apron and sling some hash. To be clear, just because I chase excellence or chase perfection doesn’t mean I always achieve it. However, I find having a goal is helpful in keeping me present. With it, the task has meaning and importance. Without the goal, it would be too easy to get lackadaisical, go through the motions, and wander off. Food is important. If I mess it up, someone is either going to be hungry, or they’re going to have a lesser experience than they could have. Does this put pressure on? Yes, I suppose it does. But for me, it’s not the same as stress or anxiety. It’s focus. This focus blooms further when I get into the act of cooking. Cooking is a practice. It’s something that one does. It’s not a consideration of an action. It’s not a thought about a result. It’s doing in the here and now.

Cooking requires my full attention. Take my meal tonight, for instance: pork chops, baked potato, and asparagus. Everything was perfectly timed, perfectly cooked, and well appreciated by my wife (my 17 month-old son ate PB&J and apples). The key: I had no time to think about anything but cooking. If I wanted to make sure this meal was done right and well, and for everything to be ready at the same time, I needed to be focused and present. There was too much going on for me to be worried about anything else. From searing, to flipping, to rinsing, to steaming, to setting the table, to plating, there was no down time. Thinking about the past: not an option. Ruminating about the future: not an option. Staying in the moment was the only play. Cooking forces me to be mindful.

Once I realized this about cooking, I started to really enjoy my time in the kitchen. I stopped viewing it as another chore, and viewed it as a mental break from all the other stuff that piles up in my mind. It’s one of the few things that fully engages my attention when I’m doing it. It keeps me square in the moment. Because of this, my worries and cares disappear, and I’m at ease. This holiday season, I encourage you to take advantage of the power of cooking to help you ease some of your tension. Instead of sliding some cranberry sauce out of a can, or making your stuffing from a box, or ordering in your turkey (all because you think it will be easier), take the time to make some from scratch and pay attention to being present throughout the process. Focus on the consistency, the heat, the flavor, the aroma, the taste, the coloring, and the timing. Focus on making that cranberry sauce, that stuffing, that turkey the best it can be. Do that and you won’t be able to worry about anything else. And for that brief time, you will have pressed pause on your stress, achieved some semblance of mindfulness, and recharged. Cooking does that for me, and I believe it can do that for you. It’s not a chore, it’s a gift. We just have to pay attention to receive it.

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Turkey Meatloaf

Ah, meatloaf…the American classic supper!

Despite her desperate five o’clock scramble, my mom – an artist and mother of four — always managed to pull off a mean meatloaf.

I remember her frantically pulling apart a slice or two of bread to make crumbs, and then throwing them into a bowl with an egg, some ketchup, grated onion, and ground beef. And then there was the grated carrot, which qualified as a vegetable (along with the ketchup).

She shaped it into a mound, threw it in the pan, drizzled the top with more ketchup and tossed it into the oven. Phew! Let’s just say her motto was “I’d rather be painting.”

Continue reading "Turkey Meatloaf" »

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What Are Your Chicago Michelin Star Predictions?

Another week, another round of Michelin’s Bib Gourmand Awards bestowed upon a major city. And this time, that city’s windy.

It’s no secret that Chicago is one of the world’s most celebrated food towns, offering cuisine from all areas of the globe from chefs, both young and old, who have made a true impact on the industry’s restaurant scene.

54 establishments made this year’s list and while this honor leaves them out of contention for a Michelin star (or demotes them from one they already have), it provides them with unparalleled publicity as an affordable, delicious dining option in the Midwest’s bustling capital. And can you really put a price on free publicity?

Eight newcomers include: Giant, Longman & Eagle, Mango Pickle, Mi Tocaya Antojeria, Pilsen, Pleasant House Pub, Quiote, and True Food Kitchen.

Six restaurants didn’t make the cut: Balena, Belly Shack, Via Lima, and Yusho closed their doors while Riccardo Trattoria and TAC Quick failed to make the list. Will the latter two earn their first star? How about any newbies that opened this year? We won’t find out until Oct. 20, but you can sound off with your predictions on our community board here.

Happy eating.

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Get ‘Monster Smashed’ with These Horror Movie-Themed Cocktails

As the kids dress up as ghosts, goblins, and witches for a night of trick or treating, the adults dress up their personalities with a bevy of Halloween-inspired cocktails. Bloody Marys and charcoal-infused libations are appropriately thematic options for All Hallows’ Eve, but Jon and Marc Chaiet’s Let’s Get Monster Smashed: Horror Movie Drinks for a Killer Time takes holiday drinking to a level beyond our wildest imagination.

Inspired by the “camp and visceral violence of horror movies from the ’80s and ’90s,” the creative brothers decided to channel their love for scary cinema into a “
plethora of palate-pleasing potables.” From shots and punches to modern twists on timeless classics, the book adds a bit of sorcery to your favorite booze.

We met up with the daring duo to showcase three of their favorite options for this year’s Halloween house parties. Check out the video above and descriptions of their unique concoctions below. But please drink responsibly. You don’t want your morning to be scarier than the night before.

The Claudia

A twist on the Vieux Carre, this is essentially the classic cocktail but with a lemonade ice ball. The name is also inspired by Kirsten Dunst’s famous character from Interview with the Vampire. Since the movie takes place in New Orleans, it makes the Vieux Carre a perfect match.

Ectoplasm

Inspired by Slimer from Ghostbusters, this electric green shot features marshmallow-flavored vodka, Midori, and a splash of Mountain Dew. Topped with a charred marshmallow, the sweet sip will go down as if your mouth is a proton pack.

Skin Suit

A chicharron (pork rind) topped beverage is the perfect ode to Silence of the Lambs‘ infamous skin suit created by Buffalo Bill. Made with a shot of silver tequila and homemade jalapeño and lime simple syrup, a few of these spicy indulgences will absolutely make your skin tingle.

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Hidden Valley Dip & Pour: 2017 Package Of The Year

The Package of the Year Award is presented by ADS to increase the awareness of packaging and to celebrate the accomplishments of the packaging industry for dressing, sauce and condiment-related packages.

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Olly Slim Protein Smoothie

Olly Public Benefit Corp., San Francisco, added a second flavor to its Olly Slim Protein Smoothie line: Sweet Vanilla Maple.

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Nexira: Natural Digestive Health

Based on the preliminary positive results of Fibregum, Nexira also has conducted a new study to reinforce and demonstrate all the scientific background of Fibregum as a new natural alternative to protect the gut barrier.

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Dark Chocolate Pumpkin Pecan Spice Bark

New dark chocolate bark features pecans covered in pumpkin pie spices

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StarKist Tuna Creations Tapatío

This blend is ready to enjoy on corn chips, a salad, in a taco or straight from the pouch. This partnership was brokered by Tapatío's licensing agency, Brand Central, LLC.

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Q&A with Jeff Wirtz, Blount Fine Foods

Prepared Foods talks with Jeff Wirtz, corporate executive chef for Blount Fine Foods, a Fall River, Mass., processor of premium fresh and frozen soups, sauces, entrees and sides.

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