Latins adore mellow, melded braises
Tagged: Cuisine, latin americaPosted on: June 21st, 2007“Cuisines are defined by clusters of ingredients that make up regional or national flavor palettes and by techniques that reflect cooks collective conclusions about how best to achieve particular effects. In Latin America, no method is more emblematic than braising.
Slow, moist cooking not only softens meat but mellows and melds flavors – a key to the Latin palate. We might enjoy a juicy grilled steak, but we swoon over marinated chicken simmered in its own juices or falling-off-the-bone beef braised in a garlicky tomato cooking sauce sofrito enriched with wine.”
Curation from Tomás
Filed Under: 1. Hispanic News, Food
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