braise

 It is a method of preparing food by dry heat.

Fry the ingredients in a little oil or boiling oil.

Braised and a type of cooking is suitable to start almost all types of food.

The surface of the piece or pieces is browned in a little oil, with or without seasonings.

Afterwards, cooking continues dripping water or broth, so that there is a little liquid left at the end.
braised meat

Braising meat means cooking or browning meat quickly in a small amount of oil in a skillet or pan.

When possible, dry the pieces of meat with a paper towel before braising, as this will allow them to brown more easily.

Avoid putting too many pieces at once, as the meat will eventually be cooked and not browned.

After removing the meat, add a little water to release the juices from the bottom of the pan and make a quick and tasty meat sauce.

Use thick-bottomed pans that distribute heat evenly and avoid placing too many pieces at once, as the meat will end up being cooked and not braised.

Meat is usually cut into thin strips (1 cm wide) perpendicular to the fibers (to make it softer and prevent it from shrinking during cooking) and vegetables or pasta are added to it. 

Cuts such as sirloin steak, filet mignon, rump steak, flank steak, pacu (empty steak), coxão mole and hamburger can be sautéed.

stir-fried vegetables

Add slow cookers first and faster cooks last.

Clean and prepare the vegetables, cutting them into slices, slices or small pieces.

Place a pan or skillet over medium heat with a little butter (about 60g per kg), add the vegetables, add salt and cover.

Stir from time to time.

After a few minutes, the vegetables release some of their water.

Drops of steam condense under the lid and then fall onto the vegetables, keeping them moist.

After the end of cooking, there must be no water in the pan and the vegetables must be moist and coloured.

Curiosities

There are other terms and techniques that resemble stir-fry.

Curiosity: The term “sauté” comes from the French “sauter”, which means “to jump”, “to jump”, and refers to the process of stirring the food vigorously so that it browns evenly. 

Curiosity: “Styr-fry” comes from English and means “to stir and fry”.

It is a method of preparation that is widely used in dishes of oriental origin, prepared in a non-stick pan with a rounded bottom called a “wok”, which can also be replaced by a non-stick frying pan or deep pan. 

Styr-frying is nothing more than cooking small pieces of meat quickly in a small amount of vegetable oil (one tablespoon) at high temperature, stirring constantly.