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COOK AND HOLD PROCESSES
Braising
Braising sears or roasts food’s exterior to create flavor and color. Next, a liquid is added to create steam and vapor. The liquid tenderizes the food without submerging. Consequently, meats with a lot of connective tissue (usually value cuts) benefit from this method. In addition, most vegetables also benefit.
CVap permits braising without adding liquid. But you have the option to do either. Above all, CVap ovens generate the high moisture environment necessary to achieve the tenderizing that traditional braising provides.
From the Blog
Braising in CVap® Veal Shank Osso Buco
Ossobuco (pronounced os-oh-boo-koh) is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese. Osso buco is Italian for “bone with a hole” (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut veal shank (Wikipedia).
This classic is sometimes made with pork shanks or lamb shanks. I’m a big fan of veal shanks, so I’m going the traditional route. This is a perfect dish to make overnight in the CVap® oven, chill in the morning, and then reheat for dinner service. It’s one of those dishes that benefits from that wonderful mingling of flavors under refrigeration. Both the preparation methods I’m sharing can easily be scaled for restaurant service.