CAST IRON PAN STORE Braisers
What is Braising ?
Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether additional liquid is added. (ref. Wikipedia)
Product Spotlight - The Tagine
The Tagine
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The tajine, or tagine (Berber: tajin), is a Berber cooking dish from North Africa originally made of clay fired pots and used for low temperature braising and stewing. For Moroccan cuisine the base contains the food while the top holds the moisture in and can be easily removed by hand. Recently they have be reproduced in cast iron allowing meat to be seared before stewing. This highly rated Le Creuset Tagine provides an interesting addition to the dinner table both as a cooking and serving dish. |
Some Other Braisers
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