DATE CHANGE- June Sunday School: Art of Braising

Sunday School: Braising Techniques 

• Objective: Teach the fundamental techniques of braising, covering different proteins and vegetables, while highlighting how the process enhances flavor and texture. 

Class Outline: 

1. Introduction to Braising 

• Explanation of what braising is: slow cooking method using low heat and liquid. 

• Importance of developing flavor through searing, aromatics, and liquids. 

1. Essential Equipment & Ingredients 

• Discuss different types of pots/pans (Dutch oven, braising pan). 

• Key ingredients (meat, vegetables, aromatics, liquids like broth, wine). 

The Dishes 

Braised Beef Chuck 

• Technique: Searing the meat, adding mirepoix, deglazing with red wine, slow braising in broth. 

• Teaching Focus: How collagen breaks down in tough cuts to create tender meat. 

• Serving Suggestion: Serve with creamy mashed potatoes or polenta. 

Braised Chicken Thighs with Olives and Tomatoes 

• Technique: Quick sear on chicken thighs, braised with Mediterranean flavors (white wine, olives, tomatoes, herbs). 

• Teaching Focus: Difference between long and short braises, and how to balance acidity in the braising liquid. 

• Serving Suggestion: Serve with couscous or crusty bread. 

Braised Squash with Garlic and Herbs (Vegetarian Option)Technique: Braising butternut squash with broth, garlic, and fresh herbs. 

• Teaching Focus: How to use braising techniques with vegetables, ensuring they hold texture and absorb flavor. 

• Serving Suggestion: Serve as a side dish or over a grain like farro. 

Braised Pork Shoulder with Apple Cider and Mustard 

• Technique: Braising pork in a combination of apple cider, mustard, and thyme. 

• Teaching Focus: Using fruit-based liquids to balance richness and add sweetness to the dish. 

• Serving Suggestion: Serve with roasted apples and cabbage.