The Difference Between Roasting and Braising
Roasting chicken in the oven There is a big difference between roasting and braising. The two may be different, but both can be done in the oven. You can roast our food or simply braise it. It is important...
There is a big difference between roasting and braising. The two may be different, but both can be done in the oven. You can roast our food or simply braise it. It is important to know the difference and how they will both make a great meal.
Braising is when you sear the meat to lock in flavor and juices. After you have seared the meat, you can make a braising sauce with the brown bits in the pan. Here are some steps for a simple braise that can be used for pork, venison, chicken, or beef:
- Simply sear your meat in the roasting pan with oil or butter. Season your meat well with seasonings you choose, while the pan is heating up. Use salt and pepper, or use your favorite season.
- Once the outside of the meat is browned, set it aside and put about a cup of water in the pan. Do not cut into to the meat, the juices will escape.
- The water will immediately pull all of the flavor off the bottom of the pan. Add some balsamic vinegar or/and Worcestershire sauce.
- Cook the meat in the braising sauce on about 400 degrees in the roasting pan.
- Baste the meat a few times, and cook until it literally falls apart.
- You can add root veggies to the braising sauce while it cooks too.
Roasting can also lock in flavor, but allows for more of the juices to flow into the pan or surrounding veggies (no braising sauce, just juices). Roasting is an easier technique than braising for a beginner cook. Both are very tasty and easy to do.
Here is how you roast meat:
- Take the roasting pan and put a bit of oil in the bottom.
- Layer your meat and vegetables that you want to cook. For example, you can layer beef roast with tomatoes, potatoes, onions, and carrots to make a pot roast. Add Worcestershire sauce, salt, pepper, and seasoning salt for that authentic pot roast taste.
- Bake at 400 degrees with the roasting pan lid on the roaster. Cook until everything is done and very fork tender.
- You may want to remove the lid in the last 30 minutes for chicken or other meat that you want to get brown on top.