1. Combination Cooking Goal 1: Combination Cooking

2. Combination Cooking combine 2 cooking techniques dry + moist cooking method=combo cooking brown food using the dry heat method and then simmer food until it is fully cooked used for large, tough, flavorful meats makes meat more tender

3. 1. Braising long slow cooking process meat is seared and then the pan is deglazed (add a small amount of liquid to the pan to loosen brown bits of food after searing or sauteing) meat is finished by cooking in a stock, sauce, or water on the stove top or in the oven produces a very flavorful, highly concentrated liquid served with the liquid after it has been strained, thickened and seasoned

4. Braising Method 1.Sear the food in a frying pan or dutch oven. 2.Remove food from pan. 3.Add vegetables. 4.Cook vegetable and deglaze the pan by adding a small amount of liquid. 5.Place meat back into the pan. 6.Add more liquid to cover 2/3 of the food. 7.Continue to cook (oven or stove top) until fork tender.

5. Braising Equipment Saute pan Cast iron skillet Stock pot Dutch oven Sauce pan range

6. 2. Stewing completely covered food S`horter cooking time than braising

7. Stewing Equipment Saute pan Cast iron skillet Stock pot Sauce pan range

8. Stewing Method 1.Sear the food in a pan over high heat. 2.Completely cover the food with liquid. 3.Bring the stew to a simmer and cook until tender. 4.Add vegetables, if desired, part of the way through simmering the main food. (so that the vegetables do not over cook)