Roman Pot, Braising, Casserole, and Oven Cookery

 Roman Pot, Braising, Casserole, and Oven Cookery

         (The American "Pot Roast). 

  Again, there is no clear line between stewing and braising (sometimes called steam braising); the only difference being in that braised foods are usually seared before adding the liquid and braising usually uses slightly less of the liquid.

Braised foods are always cooked "en casserole" but the expression is most often misunderstood or is translated into American terminology and so recognising only A la king, Scalloped, some Au gratin dishes—but basically left-overs or fish as casseroles

Casserole" cooking is, of course not a new discovery-- it is a rediscovery. A method of cooking has been rediscovered which dates back over thousands of years.

Properly speaking, a casserole is the course clay saucepan, or braising pot, so common in France and Germany, in which meats and vegetables are not only cooked but served on the table.

The Romans, well-known not only for their military conquests, their law and architecture, but also as lovers of pleasure, of good wines and food, used this method to produce really excellent meals. They cooked in earthenware casseroles. And even before them, our most primitive ancestors, who lived from the fruits of the hunt, cooked the meat of the animals they had found in simple clay containers placed in the glowing embers of their camp fires. Both these methods were basically the same.

En Casserole is probably the second oldest cooking method used by man; and was not merely used because no other method of cooking food had been discovered. On the contrary, Lucullus, the first true gourmet, was well acquainted with metal cooking pans, but he nevertheless preferred- as do many modern gourmets-- to use earthen ware dishes. Why?

 Modern casseroles of different sizes, shapes and materials, are convenient additions to the cooking equipment, and should be chosen with consideration for the needs of the family. They come in many sizes from the individual ramekin up to one that will hold two chickens, a turkey, or a very large cut of meat.. They may be had in various shapes- oval and round, shallow and deep. They are made in a variety of materials besides earthenware, glass, vitrified china, iron, and aluminium.--and in a colour range that allows one to choose according to personal preference- brown, yellow, green, blue and mixtures.

The so called, "roaster”, an American development, so common in our kitchens, is really an extremely poor quality braising pan orcasserole; as are all those small, fast cooking, energy saving, plastic covered, "roaster-ovens" we so often see advertised on T V now days.

Advantages of Cooking in a Casserole

 All casseroles, including, meats, fricassees, smothered steaks, and similar favourites are all cooked by braising. The ridiculous American term "POT ROAST” does not apply. It is impossible to roast anything in a pot with liquid and steam. To the rest of the world, and in older Canadian recipes, the "pot roast” is known as BRAISED beef, pork, veal, fowl, etc.

 As you have learned, braising or en casserole is a method of cooking by moist heat, which can be, and is used for all types of meat and vegetables, or dishes that include flavours that require blending and mellowing, but is especially suitable  for the less tender cuts of meat which require long slow cooking in the presence of moisture to bring out the full flavour and make the meat tender. If, any meat is heated for some time in water or steam, the connective tissue changes, gelatine is formed and gelatine, of course is a tender substance. When this change takes place in the connective tissue, the tough meat becomes tender.

Braising is not-or should not be used for tender cuts of meat, because they will loose flavour-- what little natural flavour they originally contain-- and may fall apart. Many Canadians continue to waste money through doing so.

 Generally an exception to this rule is pork. Although pork is considered to be tender, many pork cuts are cooked by braising rather than broiling or roasting since pork requires thorough cooking but as you will learn from my chapter on cooking pork this is not necessary either.

 Cover tightly and cook slowly in juices from the meat or in added liquid, such as water, milk and cream, stock, diluted vinegar, fruit or vegetable juices. Add only a small amount of liquid at a time and do not let it boil, but keep at a simmering temperature.

 Earthenware casseroles will last indefinitely if properly treated. It is wise to avoid sudden and great change in temperature, such as occurs when a casserole is taken from a hot oven and placed in a wet sink. It is not advisable to set a glass or earthenware casserole over a high flame. A new casserole may be tempered and made tougher by pouring cold water into and about it and bringing it gradually to the boiling-point. All  unglazed earthenware casseroles should be soaked in water before each use.

·         The Casserole Saves Dish-Washing, because it makes it possible to bring food to the table in the dish in which it was cooked. Frequently, also, it contains a "one-dish meal" which eliminates all but the one cooking dish.

·         The Casserole, Makes it Possible to Use Leftovers in attractive, palatable combinations, to cook tough meats tender, and to prepare vegetables in an almost unlimited variety of ways. Any vegetable may be boiled, steamed, baked, scalloped, or creamed and cabbage, cucumbers, eggplant, onions, peppers, potatoes, or tomatoes may be stuffed and cooked in the casserole.

·         Food Cooked in this way Needs Little Watching, it is really child's play. "Overdone" and "burnt" are words which are, almost, completely unknown. Once a dish is in the oven very little can go wrong. The cook does not need to bother about it again, until the family, or guests are waiting to be served-the cooks on a holiday so to speak (from food preparation at least) whilst the food is cooking itself.

·         There is no loss of vegetable or meat juices. These juices contain a valuable part of the food which is often thrown away, especially in the case of vegetables that are boiled.

·         A Whole Meal may be cooked in the oven and in the casserole while the oven is being used for some other purpose, such as baking cookies. The cover of the casserole should fit well into the dish, so that it is practically airtight, a fact that should be borne in mind when the casserole is purchased. If the oven must be kept very hot for something else, set the casserole in a pan of water so that the food within will simmer, not boil. As the water becomes hot, take out part of it and add cool (not cold) water to keep it at the desired temperature.

·         It is Possible to Cook Food in an Earthenware Casserole with a Minimum of Liquid or even without adding any liquid at all. This means that the natural juices, the full flavour and taste, the essential nutrients and vitamins, are all retained intact and not simply thrown away with the excess liquid; eliminating the need to by vitamins from the drug store.

·         The Aroma and Taste are rich, nutritious, and really excellent.

·         It is Possible to Cook almost all Kinds of Food without the Addition of any Fat. Thus fulfilling the strict requirements of modern dietetics (and of prime importance for those on a diet either for health reasons, or because they desire to beat the epidemic of obesity, diabetes and heart disease running rampant in North America).

            Or if you are a normally healthy person who attaches some importance to staying normally healthy, then you will find this method of cooking ideal for you. As you will see many of my recipes do include fat-added to improve taste-but in almost all of them the fat ingredients may be left out, if desired.

©Al (Alex-Alexande) D. Girvan 1995. All rights reserved.