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Home Cooking 1

Braising versus pressure cooking?

lestblight | May 14, 201208:27 AM

Can someone fill me in on the differences.. pros and cons of these methods?

I would imagine that braising would probably get better flavor.. but both would get you fall apart tender.( maybe too tender with a pressure cooker)

can anyone give me the 101 and their expereinces and preferences with the 2 methods?
(are certain applications better for stocks, extracting gelatin, making tough cuts tender etc)

thanks.

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