Martha Stewart's Cooking School Season 1 Episode 10 Braising

In the tenth episode of Martha Stewart's Cooking School season 1, Martha explores the art of braising. She begins by discussing the technique itself, explaining that braising is a method of cooking meats and vegetables slowly in moist heat. This allows the food to become incredibly tender and flavorful.

Martha then demonstrates how to braise chicken thighs by browning them first in a Dutch oven and then adding chicken stock, white wine, and aromatics like garlic, onions, and thyme. She covers the Dutch oven and lets the chicken cook on low heat for about an hour and a half, checking occasionally to make sure there's enough liquid and that the chicken isn't overcooked.

Next up, Martha shows viewers how to braise beef short ribs. She explains that this cut of meat is perfect for braising because it's tough and contains a lot of connective tissue that needs to be broken down over time. To braise short ribs, Martha starts by browning them in a Dutch oven, then adds beef broth, wine, and vegetables like carrots, celery, and onion. She covers the Dutch oven and lets the short ribs cook on low heat for several hours, until the meat is falling off the bone.

Martha also shares a recipe for braised celery, which she describes as a simple and elegant side dish. She starts by blanching the celery in boiling water for a few minutes to soften it up, then braises it in chicken broth until it's tender. She finishes the dish with a sprinkling of parsley and lemon juice.

Finally, Martha offers tips for serving and storing braised dishes. She notes that braising is a great make-ahead technique, as most braised dishes actually taste better the next day, once the flavors have had time to meld together. She also suggests serving braised dishes with potatoes, rice, or some other starchy side to soak up all the delicious sauce.

Overall, this episode of Martha Stewart's Cooking School provides a thorough overview of the braising technique, covering a variety of meats and vegetables and offering practical advice for home cooks. Whether you're a beginner or an experienced cook, you're sure to learn something new and delicious from Martha's expert guidance.