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    A Kitchen Inspired by a Slow Braise

    Some people say that I remember the oddest, most random details of what some may call meaningless events in my life. Although this is a skill that I cannot control or explain, I feel lucky in the fact that I get to re-live some of my most valued memories. My mouth is salivating just thinking about the first time I realized that food, to me, is more than just nourishment. I was 7 years old in my Grandma’s kitchen I was struck by the most mesmerizing aromatic perfume I had experienced in my long 7 years of life.

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    Simple Slow Cooker Coq Au Vin. Browning the bacon, chicken and vegetables briefly before adding them to the crock pot creates deep rich flavors in both the chicken and sauce.

    That mysterious yet familiar smell was the magical result of leeks sautéing and meat roasting. A jovial, cheerily plump woman greeted me, engulfing me in her arms and squeezing ever so tightly as she kissed me on the forehead. I noticed her top lip was shimmering and her silver hair that framed her forehead was dark with sweat. She was oozing with happiness and bliss and I remember thinking that even though she was sweating and gracefully doing what seemed like 8 things at once, she loved every minute of it! The kids were playing outside, the adults were talking and laughing and in a world of bigger, better, FASTER, it was a chance for everyone to slow down, enjoy each other’s company and get back to the ritual of eating, slowly.

    When I was younger, I would hear people say ‘soul food’ and food that is “made with love” but I only knew love to be tangible “hugs and kisses” love, so how can you cook food with hugs and kisses? Slow food is the answer to that, cooking with care, attention to detail, respect for the food, its life, and where it came from. Whether it is a plant or animal ready to cook in your kitchen, knowing that someone tended to it, helped care for it, raise it, and nurture it – it’s up to you to assure none of that was a waste of time nor effort.

    Slow food, particularly braising and stewing, has been around for centuries all over the world as a way to cook tougher cuts of meat to ensure that no part of the animal would go to waste; for example, ropa vieja from Cuba, Coq au vin from France, and cabrito al molho from Brazil. A sort of nose to tail cooking mentality that included muscles that worked the hardest such as, the neck lifting the head up and down to eat and the tail swatting flies from their back. These muscles develop tough sinews, meaning that they contain a higher concentration of connective tissue, and the bonds between the meat fibers are more defiant to separation.

    Braising is a method that includes a combination of dry and moist heat. The meat is first roasted (dry) for color and flavor and then covered by half in liquid and covered over so that steam (moist) slowly penetrates and breaks down that tough connective tissue. Stewing is similar though the meat is typically cut into smaller even pieces and completely covered in liquid.

    The principles of braising are very straightforward, though all of the steps are often not fully appreciated. Braising has 3 essential components: the hard sear, the deglaze, and the time/temperature. A proper sear is crucial in that it is the initial step in flavor development. Make sure not to over-crowd the pan; this will counteract a proper caramelization. You are looking for a deep dark brown here so do not be afraid of some color. Browning caramelizes the meat sugars which then dissolve into the cooking liquid, providing one of the most important components to your sauce. Once the meat is thoroughly browned on all sides it is removed from the pan and in go the aromatics. Typically onions, garlic, sometimes carrots and celery, or many different vegetables combinations will work, depending what’s in season and in your fridge.

    The little brown meat bits, (the fond, as the French say), or as I like to refer to them, meat gems (because your sauce isn’t worth much without it) will be left stuck to the bottom of your pan. Typically a splash of some wine or stock and a scrape of the spatula will assure that these flavor boosters will not be left behind. This step is known as deglazing and is often the most overlooked and under appreciated step.

    Return the meat back to the pan with the vegetables, add stock, to cover only about 1/3 to 1/2 of the meat, cover and cook in the oven, ideally at 200° F but up to 325° F. This low temperature assures that the cooking liquid will remain at a quiver or tremble more than an actual simmer. This low and slow method allows the connective tissue to breakdown without breaking down the meat altogether. It initially pushes the juices out of the meat fibers which eventually slowly settle back in once the fibers have loosened, ultimately, constructing a medium for the sauce. In other words, the meat becomes the vehicle for its own sauce, similar to pasta.

    There isn’t really a concrete rule of how long a braise takes. It all depends on the meat. So, how do you know when it’s done? Braising, unlike grilling or roasting, is not about cooking to a certain temperature. It’s a cook-until-tender method, the end goal specifically the texture and the consistency. Just because it is low and slow does not mean that you can cook it forever. A good braise should not fall apart to shreds, if it does it could’ve cooked too long or at too high of heat and risks being dry. The meat should remain intact, hold its form when handled gently, and should meet very little resistance when inserted with a fork. It is preferred that the braised meat cool in its own liquid because the capacity of the meat tissue to hold water increases as it cools, so it will actually reabsorb some of the liquid it lost during cooking.

    Braising feeds one’s soul. This magical method takes the ugly duckling of cheap, tough meats that nobody would want to buy, and turns them into succulent, marvelous morsels with such enigmatic depth. I am still enchanted at how this complex symphony of cooking methods and flavors intertwine and mingle so well together, that the passion and regard is transcended through the dish when it meets your mouth.

    Braising is a craft that one is always honing and the best part is it’s a different experience every time. Slow food not only feeds my soul in the literal sense but I find myself braising more and more when I am sick or feeling sad and sluggish. The days that I don’t want to do anything but curl up in bed all day with a good book, braising is my antidote. I find this Zen-like graceful trance when I am in my kitchen braising. Others may look in and see me doing 10 different things like I have 8 arms, focused in my multitasking-juggling act; to me it seems effortless, cathartic. My husband knows by my “braising smile” that I am in my happy place. He sees my top lip glistening, sweat shining on my forehead and knows my soul is smiling.

    Interested in trying some braising in your kitchen? Here are two of my favorite recipes:

    With “A Kitchen Inspired” we will share with you the current and up and coming ingredients, products and cooking methods that inspire our team members, chefs and the kitchen at Whole Foods Market Dublin. Do you have favorite cut you like to braise? Let us know at [email protected].

    Founded in 1980 in Austin, Texas, Whole Foods Market (wholefoodsmarket.com, NASDAQ: WFM), is the leading natural and organic food retailer. As America’s first national certified organic grocer, Whole Foods Market was named “America’s Healthiest Grocery Store” by Health magazine. The company’s motto, “Whole Foods, Whole People, Whole Planet”™ captures its mission to ensure customer satisfaction and health, Team Member excellence and happiness, enhanced shareholder value, community support and environmental improvement.

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    Courtney Fischer
    Courtney Fischer
    Courtney Fischer is the Cooking Coach for Whole Foods Market in Dublin, OH. She initially attended school to be a teacher but would read cook books and food science books instead of her assigned material. From there she switched to culinary school and has worked for talented chefs of the city. She enjoys teaching others about cooking, food and nutrition in hopes of inspiring them to try something new. Courtney stays active by playing soccer, attempting to golf, snowboard and hike and spending time her “children”, the dogs Marli and Leroy.
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