What's the Difference Between Braising and Stewing?
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- Опубліковано 19 січ 2013
- In this culinary Q&A, I answer the following question from Jenny M. about the differences between braising and stewing.
"What's the difference between Stewing and Braising? Is it simply that braises are done in the oven and stews are done on the stove top? To me it looks like the exact same technique; tough meats cooked low and slow in liquid until they're falling apart tender. What am I missing?"
This episode's show notes with additional links and information: www.stellaculinary.com/podcas...
Since the original intention of Stella Culinary was to be an online culinary school of sorts, I wanted to make some videos that replicated a class room environment and mimicked some of the talks I give at my in person cooking classes. Glad you enjoyed it.
Love the style of your channel
I love it. After this lecture I finally nailed it stewing beef. I like knowing and understanding things.
Thank you Chef!! Great lecture!
This video is very helpful, thank you so much. By submerging the meat in a liquid make the meat taste different if it was traditional braised? Or is the taste relatively the same? Because I find too much liquid speeds up cooking rather than using steam or humidity to cook the meat, and the breaking down process if it's slow might make the meat more tender or absorb more seasonings?? But this is all a guess.
He could have just said that braising uses less liquid than stewing, but he didn’t, and explained the whole thing. Brilliant!
Right, he explained all as like as rocket science.
Yeah but then you wouldn't have known that we now call stewing braizing and the original style of braizing is now called pot roasting.
But what I see from the video is in braising there is also a radiation cooking or roasting involved which is missing in stew, that is giving a maillard reaction so more flavor.
@@bediha I have noticed quite a lot of recipes (both braising and stewing styles) call for the meat to be browned on the stovetop before going into a covered pot in either the oven or on the stove top. I guess this ensures a mallard reaction even if the meat is then submerged in liquid and placed in a pot in the oven. It would be interesting to know when it would be better to stew rather than braise.
I came for just the answer and yet decided to stay as it was really interesting. Awesome!
I was simply talking about where the term "braise" came from, which originated in French cuisine. I'm sure there was plenty of clay pot cooking going on before the cast iron pot was even invented, along with different forms of braising and stewing. But since both the term "braise" and "stew" have French origins, I figured a historic understanding of their original definitions would be important in answering the question of what makes them different.
Man I've just stumbled in to your channel. Thank you for plunging into the depths to really flesh out the differences between the two techniques. My question to you is: would you use cast iron or stainless steel ( d3 all clad) OR nonstick (scan pan) for this method??
The difference on the menu is about 25 dollars
LOL... so true!
25 between stew or braise or between both those methods compared to anything else on the menu?
Facts
That's too bad since I answered your meat freezing question in the same format as in this video. Oh well, different strokes for different folks. The overall response is very strong for this video so this "class room" style format will be used much more in the future.
I wasn't expecting this format, but I learned so much, thank you! Great video format! Will subscribe and look forward to learning more!
Thank you so much. It's always nice to hear from other culinary educators who enjoy the videos I do.
Excellent explanation. I've been cooking for 50+ years and never knew the difference. I had never put the same amount of liquid in my roast, just add some and go. The result was always the same, rump roast that falls apart and tastes great. I got the maillard covered by seasoning and searing all sides. I'm having roast tonight and found my way here looking for just the right amount of liquid to add and if it mattered if cooked in the oven or stove-top. I've been known to cheat with a crock pot but that's not very often and frees the stove for other things. Tonight will be cast iron dutch oven in the oven with minimal liquid to cover the veggies. Thanks again for the clarification. You're never too old to learn.
Jacob your videos are a treasure. This is what i was looking for !
Explanations, cooking show, and science.
Thank you very much. I'm glad you're enjoying the videos.
Thank you. Glad you're enjoying the videos.
Love this, very informative. Thank you for taking the time and effort in sharing this history with us!
Great video! I've decided to take cooking seriously as a hobby, and the first step for me is to catalogue all the cooking methods
Thanks for your presentation on this topic! Makes more sense to me now. And thanks to Jenny for asking the question.
The other videos I pulled up were helpful, but Chef Jacob explained it in a way I will remember and appreciate!! Thank you! So interesting to know the history also!
Thanks! Glad you enjoyed the interview.
Love the diagrams and the exhaustive detail. WE NEED IT!! .........so don't stop. Great vid.
Excellent educator. So clear-minded with strong and coherent presentation. Couldn't be better and thanks for this most insightful illumination!
Thank you for watching and taking the time to comment. I'm glad you enjoyed this video!
classic and modern history of culinary teachings. This is exactly what young chef like me needs to compete in international culinary circle. i am akinbande gbolabo but popularly call chef tony, a name given to me by first professional chef met in my life. with my eleven years in the industry i could see we young chef in Nigeria a still far from modern chef professional skills, actually in cake artist they are doing great. thank you chef jacob i would now keep following your updates.
I return to this video every few months. Impressively done.
You are a kitchen geek, and I thank you for that, and I also thank grilling network for sharing your link, I'll b watching you. \m/
A totally professional presentation, I checked out Jacob's other videos; and I thought it well worth a tick and subscribe. This video mopped up many unanswered questions. Brilliant stuff. Thank you :)
thank you for the clarification. I can confidently deal with this question when it pops up in my culinary Test. well done chef Jacob
You're an amazing chef and knowledgeable teacher. Thank you for these.
Awesome stuff man, thanks for making this - I'm a noob at this cooking stuff so this cooking techniques series is awesome!
This is a great video. Thank you for explaining so clearly.
Thanks, I appreciate the like and your comment.
Almost 10 years and this is still the best explanation on youtube
Very well explained (and drawn), Jacob. Thanks!
We moved here from England in 1980 when I was 10. My Mum always "braises" her meats, coz Dad's teeth are tender. But I've queried her on what is the difference between braising, crock potting, stewing, and pot roasting, and she says "I don't know, this is just the way we do it," only she does it in a glass pan with a lid (in the oven, and she doesn't seer beforehand). Your video helped a lot! And we all have so many different pots/pans and vessels to cook in, and that makes it even more complicated for the novice following youtube and cooking shows. Thanks!
Loved your scientific & historic details... great job! Thank you Jacob!
This is beautiful. Thank you! Looking forward to exploring more videos.
Thank you for such a great explanation of "cuisine" and history! :-)
That's what I like! Classroom instruction! Great job, Jacob. Thanks for sharing!
No time wastes, thank you, very clear. I'm from germany and tried to get a grip on what these terms mean in the first place, and I think now I know more than most of the websites advertising this.
Nice video, and a clear presentation. Didn't know the details until I got MC myself...
I have to say this is a very nice summary to refer people to.
Thanks so much. Glad you enjoyed the video.
These videos are just so invaluable.
Thank you. Glad you enjoyed it.
What great answer straight to the real points, no waffle just required essential information.Thankyou.
Thank you! This was extremely well done, helpful, AND I learned something useful. Bravo!
Love this - thanks Jacob. I'm clearly getting a little old, but I really enjoy a proper whiteboard diagram that makes a complex topic simple!
Just subscribed to your channel, Jacob. Great, great videos; very informative and helpful!
Please keep posting, and thank you!
Excellent explanation Chef! Thank you for your video
You are an amazing teacher. It could neva be explained beta than that. Thank u very much bro. I realy appreciate how teach
Fantastic video! Very interesting and helpful. Thank you very much!
Glad you enjoyed it.
Thank you. Simple explain and easy to understand. I thought I braided my Chuck roast today, but instead I stewed it. Still learning.
GREAT GREAT JOB !!! Everyone interested should watch this!
Curious to try braising now ! Thanks for explaining so well
All meat contains at least a small amount of collagen, which is made up of a triple helix of gelatin. The more a muscle is used by an animal, the more collagen it will contain, and the tougher the meat will be. To make the tough meat tender, it needs to be cooked low and slow. When slow, moist heat is applied to tough meat over time, the collagen unravels into three individual strands of gelatin. When this happens, the meat is now much more tender than it was before.
Very clearly explained. Thank you Chef!
I Love This Freaking Video. Thank you so much! I am so happy that 8 years later this came to me. I hope you get to read this because i want you to know how awesome this was.
Amazing, thank you so much. Your explanations are gold.
So what I learned is that correct terminology doesn't matter because everyones confused and interchange words anyway. I love learning the etymology though thanks! I love your channel.
Jordan Snell Yep ... pretty much. But more important is the finished outcome. There's a lot of arguments and strong dogmas in the world of food, but the one thing that's universal is, when you put it in your mouth, does it taste good?
Everyone really loved your roasted herb red potatoes at my christmas party btw :) thank you for giving me the knowledge and recipes to make such a pleasing dish. From you I've learned the might of prep work, I now am using clarified butter and blanching effectively
Thank you for the information. Very useful
Nice explanation. Thanks for posting!
This man knows his stuff. respect
This was an AWESOME lesson! Thanks!
Excellent explanation, or should I say science lecture. Thanks Chef Jacob.
Thank your for your excellent explanation which enlightens me a lot. I cook but do not know why I do certain things or should I do them differently.
WOW! You are so VERY awesome in sharing your gift with others. It’s so very much appreciated and your patience too. You put Julia Child to shame!
Great explanation! The drawing is helpful, thanks!
Awesome video. So easy an could pass a test right now. Thanks.
Great explanation really! Looking forward for another clip that shows the braising and stewing side-by-side dish...sound yummy ^^ Thank you again.
You were almost hacking your way through that lesson, but it didn't bother me a bit. The information was so good and you explained it so well. I just 'braised' (stewed) a chuck roast and was thinking i was stewing it and always get confused about that. That's why I looked up this video. You nailed it. Thanks so much.
Thanks for this. Love the use of white board.
Fantastic explanation, thanks!!
Excellent explanations !
I love this video.... brasing and food and history lessons.... 3 in one.. learning is amazing
thnk you chef Jacob...wonderful job.
Very detailed explanation 👍
A fantastic video, i'm using it to teach my daughter.
This was really helpful! Appreciate it!
Very informative video. I always like to know why I am doing things the way I am. Thanks.
Nice and clear. Good job.
Excellent video
excellent explanation
I loved your interview on NPR tonight!
Nice explanation, like it.
now at last i fully understand what a braise or stew is .thank u Chef Jacob
This is awesome thank you for this great information
Excellent video. Thank you presenting this information. jas
WOW! that was an amazing explanation.
Thank you Sir! This was interesting to learn…
The 150F number is applicable specifically to the traditional methods of braising and stewing as discussed in this video. But like you said, it really is a time and temperature curve. Short ribs done at 140F for 48 hours will also have their collagen broken down and become tender. I've only seen the 180F temperature cited in BBQ (smoking) applications. Because air is such a poor conductor of heat, the collagen break down point seems to be higher when dry cooking methods are used (mostly).
Great explanation. thank you
outstanding lecture. VERY informative! :)) Always wondering what the difference was
you are my new fav cooking youtube channel!
Thanks. Just started doing live streams. Plan on doing another one tomorrow at 2 pm PST. All the best!
Great video! Thank you.
Fascinating info, thank you!! :)
I LOVE YOUR SHOW!!!
So much wisdom in one video.
Nice, understandable video. Thank you.
Thank you for explaining this - makes such duh ! obvious sense in how to deal with collagenous meat, tendons, cartilege etc.
Jacob An excellent presentation . Without cooking Id just Die
Thanks bruh, your video was very helpful!
Thank you for
this!
Thanks for a great explanation in discerning the difference between braising and stewing. In modern terms, can I consider a Crock-Pot low and slow cooking technique as either stewing or braising thats based on the liquid to meat ratios?
Great video. Thank you
Super helpful! Thanks!!!