Braive the Braise

Intro
This month DK challenge was all about braising technique. First I didn't realize that this technique is the main one my mom used to use. Usually that was the way meat was cooked in my childhood household. I do not use it often as it does not comply with some of my requirements for cooking process (less steps, simpler, faster, healthier). Alhtough I have to admit that results produced using braising technique are marvelous - tenderness and flavors are unparalleled.
Braising is universal technique that can be applied practically to anything. I have made braised fennel, chicken, tofu, fish and lamb. Braised squid is in my plans.
Braising is the best for inexpensive meat cuts with a lot of connective tissues. After being braised for a long time, it produces dish with very soft buttery texture and great fusion of flavors from ingredients that were put together. 

This Challenge Discoveries
Hands down - braised fennel was my "bestest" discovery this time. Who knew that bulb that I was always passing by in a vegetable row could be so great just simply braised in chicken or vegetable stock?! Anise (or some call it licorice (?!) is very subtle and very "backgrounded" here. Steak-like texture of braised fennel along with soft flavor makes it really enjoyable for me. Should I mention that I can't stand anything with licorice (candy and such)?

BRAISED FENNEL

From now on this dish is permanently entered in 'my staple food' catalog. It's fast, does not require many ingredients and simply delicious.

2 fennel bulbs, quartered or thickly sliced

all-purpose flour, for dredging
3 tablespoons olive oil (or any mild to non-flavored oil)
4 or 5 sprigs thyme (2 tsp dry)
2 tablespoons (30 ml) (30 gm/1 oz) butter OR 1.5 cup of chicken or vegetable stock
Kosher salt

- In a shallow dish or plate, add enough flour to dredge the cut sides of the fennel quarters. This step can be omitted.
- In a sauté pan with a cover, heat the oil over medium heat. Note: you want the oil hot but not enough to scorch the flour.
- Add the fennel and cook until nicely browned.
- If using butter, add enough water to come up about a ½ inch (1¼ cm) around the fennel. If not using butter, add same quantity of chicken or vegetable stock.
- Add thyme and butter (if using) and salt to taste – bring to a simmer.

- Cover, switch to possibly lowest heat. Alternatively, you can pop it in a oven.
- Cook for 20-30 minutes, until fennel is tender.
- Serve immediately.

Beautiful cut!

Browned fennel, before braising.

This is fennel dredged in flour, fried and then braised in an oven. On the picture under the header is a slice of fennel cooked without flour and braised on a stove. I can't tell which one is better, both are great.

BRAISED TOFU

Braising technique for tofu is great also. It can compete with my usual way for cooking tofu - dredging in dry spices and frying.

2  14 oz packs of firm tofu
3/4 c low sodium soy sauce
.5 c brown sugar
4 cloves minced garlic
1 tsp sesame oil
some crushed chili pepper to taste
3 tbs light olive oil


- Cut tofu in cubes, on the same surface, cover tofu with paper towel and put some weight like heavy pan to remove excess liquid.
- Meanwhile, do a sauce. Whisk together soy sauce, brown sugar, garlic, sesame oil and chili pepper.
- In a large frying pan, heat oil to medium heat.
- Pat tofu dry with a paper towel.
- Place tofu in a single layer into the the pan, cook until all sides slightly brown. 
- Add sauce and turn heat down to low and cook turning pieces of tofu until sauce thickens and tofu looks uniform on all sides.
- Serve with rice or another side dish of your choice. I served it with boiled and then browned in olive oil young potato.

Blog-checking lines: The March, 2012 Daring Cooks’ Challenge was hosted by Carol, a/k/a Poisonive – and she challenged us all to learn the art of Braising! Carol focused on Michael Ruhlman’s technique and shared with us some of his expertise from his book “Ruhlman’s Twenty”.