that it cooks flat tender cuts of meat very
quickly. Chops, chicken breasts, fish steaks
and filets will all be done in just a few
minutes. If they’re browned first in a frying
pan to develop flavor, they may need only a
minute or two to finish cooking through. For
the most consistent results with tender meats,
bring the braising liquid to the boil, add the
meat to destroy surface bacteria, and after a
few seconds add some cold liquid to cool the
pan to 180ºF/80ºC, so that the outer portions
of the meat won’t overheat and there is a
broader window of time during which the
center is properly done. If the liquid needs to
be boiled down to concentrate flavor or to
create a thicker consistency for a sauce,
remove the meat first.
Food Words: Poach, Simmer, Braise,
Stew
These various terms for the same basic
process have wildly different origins.