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Old 12-20-2012, 09:52 PM   #11
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brasing

just to make sure..... bag chicken can be called either braising or if it is called steamed. the better or accurate choice of word would be braising? i have a rec. titled steam chicken in a bag,so i was thinking the steam meant from the food itself(moisture) ,the person who wrote the rec. should of used braising.thx
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Old 12-20-2012, 10:08 PM   #12
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Originally Posted by mumu View Post
just to make sure..... bag chicken can be called either braising or if it is called steamed. the better or accurate choice of word would be braising? i have a rec. titled steam chicken in a bag,so i was thinking the steam meant from the food itself(moisture) ,the person who wrote the rec. should of used braising.thx

Exactly
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Old 12-21-2012, 12:08 AM   #13
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Stop. steaming and braising are two very different things. If you stick a chicken in a bag and steam it , how is that braising? I don't care how much liquid you add. When you braise ,you add flavors to the meat so it incorporates into the meat. How would you add flavor when it can't reach the meat by steaming it in a bag? I would like to see someone make Osso Bucco in a bag! Just use a crock pot! Save a bag! Really, braising is an art,throw the bag away. Sorry if I seem abusive, Just finished a few Beers.
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Old 12-21-2012, 08:46 AM   #14
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Originally Posted by salt and pepper View Post
Stop. steaming and braising are two very different things. If you stick a chicken in a bag and steam it , how is that braising? I don't care how much liquid you add. When you braise ,you add flavors to the meat so it incorporates into the meat. How would you add flavor when it can't reach the meat by steaming it in a bag? I would like to see someone make Osso Bucco in a bag! Just use a crock pot! Save a bag! Really, braising is an art,throw the bag away. Sorry if I seem abusive, Just finished a few Beers.

To me the primary difference between the two is whether or not the food is in the liquid. Steaming is usually done with the food suspended over the steaming liquid. Braising calls for the food to be immersed in the liquid. In either case the liquid can be seasoned.

In the case of the chicken in the bag, the liquids given off by the food are the braising medium. This is, as suggested, what a slow cooker does. Often, slow cooker recipes call for no added liquid, acknowledging that liquids will be there to perform the braise.
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Old 12-21-2012, 02:16 PM   #15
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When I think of braising, I think of a heavy lidded vessel cooking something in liquid that doesn't fully cover the item being braised. And it's done over low heat for long periods--usually. Steaming is when you cook something by warm, moist air but the item being steamed never contacts the liquid directly. They are two very different cooking methods.

Either way, I'd say a bag is a pretty bad place to steam or braise. I braise in a dutch oven on the stovetop and I always get perfect results. I'm not a fan of slow cookers as you can't really sear the food and create fond in the pan of a slow cooker. I steam in the microwave, or on the stovetop in a steamer basket/steamer insert for a pot. Sometimes I use those stacking bamboo steamer baskets when the occasion calls for it.
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