We’ve been having such a great time at the Farm Cooking School that I wanted to continue to share our experiences with you. Even if you’re not totally into cooking, at the end of each class, you get an amazing meal and you might just learn something. So it’s worth taking a class or three. Plus, the school is practically on the Delaware, so if fits in perfectly with the theme.
In class 3, we learned about wet cooking – braising. I always had the misconception that braising was when you ladled broth over something to cook it. But no, it’s much simpler than that – it’s cooking with the main ingredients partly immersed in a broth of some sort. The simmering broth cooks the ingredients as does the steam it produces. The result is usually extremely tender and flavorful as the process tenderizes the food and develops the flavors.