Martha Stewart's Cooking School Season 3 Episode 5 Braising

Martha Stewart's Cooking School season 3 episode 5 is titled "Braising." In this episode, Martha teaches viewers the art of braising, a cooking technique that involves cooking food slowly in a small amount of liquid. Martha starts by explaining the different types of meats that can be braised, including beef, pork, chicken, and lamb. She then shows viewers how to prepare the meats before braising, including seasoning the meat and browning it in a pan.

Martha goes on to explain the different types of liquids that can be used for braising, including water, broth, wine, and beer. She also discusses the importance of adding aromatics, such as onions, garlic, and herbs, to the braising liquid for added flavor. Throughout the episode, Martha shares her tips and tricks for achieving the perfect braise and ensuring that the meat is tender and flavorful.

In addition to meat, Martha also demonstrates how to braise vegetables, such as carrots, onions, and celery. She explains how to adjust the cooking time and liquid depending on the type of vegetable and shares recipes for delicious braised vegetable dishes.

Throughout the episode, viewers will also learn about different braising techniques, such as stovetop and oven braising, and how to use a slow cooker for braising. Martha also shares recipes for classic braised dishes, including beef short ribs, chicken with vegetables, and lamb shanks.

Overall, "Braising" is a must-watch episode for anyone interested in learning more about this classic cooking technique. Martha's thorough explanations and delicious recipes make it easy for viewers to master the art of braising and create flavorful and tender dishes in their own kitchens.