Next, braise your asparagus, turning each spear over in the hot butter until it's evenly cooked, lightly browned and tender.

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Though every family had its variations, the basic premise was the same: braise cuts of pork and beef in olive oil.

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As you braise the greens, stir them regularly to ensure even cooking.

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Here at last was a food similar to something I'd known back home in Vietnam bo kho, a beefy braise perfumed with star anise and zippy lemongrass.

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This time they did get relatively tender, though they still put up a bit of a fight during chewing, especially compared to almost any other meet you could braise.

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When the russet sauce is heated through and the flavors have begun to meld, the poultry is returned to the pan to braise, low and slow, until the meat is fall-off-the-bone tender.

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If the pods are more mature and larger say, the size of your thumb then shuck the beans out of their velvety casings to cook them in a pilaf or risotto, or braise them Roman-style with chopped pancetta.

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" Mr. Sheard reports that many chefs use Breville's Smart Oven and consumers are requesting it too, "because it heats up quickly and is large enough to braise or roast any cut of meat or poultry.

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He'll stop an intern struggling through a pile of carrots to show him how to hold his knife, he'll stick a spoon in a braise and give the cook a thumbs-up, he'll offer advice and jokes, whatever the situation demands.

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