Chef’s Tip #29 – Combination Cooking: Braising AKA the #1 Cooking Technique – according to our instructor, Chef Carrey, anyway 🤣 Braising is a combination cooking technique because it uses both wet AND dry cooking methods to transform inexpensive cuts of meat into delicious, soft morsels 🥩 It’s great for any season and can also be used for fish! Just remember – low, slow, combo 😉 Save this post so you can braise and follow for more Chef’s Tips! #CulinaryArts #CulinaryArtsSchool #Braising #Coo

Chef's Tips # 30 -- Combination Cooking: Stewing What are the differences between a braise and a stew? 🤔 The short version: the pieces of meat are smaller What's the long version? Chef Carrey explains more 👀 Save this post for when you're "stewing" for an idea and follow for more Chef's Tips! #CulinaryArts #CulinaryArtsSchool #Stewing #CookingTechniques #FoodTips #ChefsTips #LetsCook #ColumbiaCollegeDC #ViennaVA #GrabYourFuture | Columbia College Washington D.C.