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This week's recipes from the L.A. Times Test Kitchen

This week, Sang Yoon continue's Food's Master Class series by talking about braising:

This is the time of year I crave comfort foods. Something braised slowly in a big pot. Those dishes that remind me of when I first learned how to cook back in the day. Way, way back in the day. We're talking Crock-Pot.

Braising is a simple, slow-cooking technique in which browned meat comes together with a liquid that will ultimately become a rich sauce. But braising doesn't mean boring. There are so many kinds of braised meat dishes, from almost every culture, that you could eat them practically every day without having to eat the same one twice.

Braised pork dishes, such as pork shank, tend to lean toward a sweet flavor. Braised lamb, while delicious, can be earthy and even gamy, and often the resulting stock can be a bit sour, depending on the age, diet and source of the meat. My personal favorite has always been beef.

And he includes a killer recipe for daube using beef cheeks.

This week's recipes include:

When you try one of this week's recipes or any L.A. Times recipe, let us know! Upload a photo onto the "Our recipes, your kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online and may be selected to run in print with our weekly section.

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
Twitter/noellecarter

Photo: Lazy Mary's lemon tart. Credit: Glenn Koenig / Los Angeles Times

 
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