Molly Stevens' cookbook, All About Braising, continues to resonate due to its ability to instill confidence in cooks. Confidence is a key element in culinary development. The author reflects on personal experiences with braising, noting early challenges and mistakes that ultimately led to improvement. A specific technique discussed is using water as a braising liquid, which can enhance the clarity of the dish. This method allows other ingredients to shine and results in a more straightforward cooking process.
"Molly Stevens attributes the lasting appeal of her cookbook to the confidence that learning to braise can build in a cook, stating that confidence is a cornerstone in any cook's journey."
"Using water as a braising liquid, rather than stock or wine, can result in a more straightforward outcome, allowing the other ingredients to shine and producing clearer fat that rises neatly."
Read at cooking.nytimes.com
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