One of the absolute most important cooking techniques to master is the braise.

- Takes tough cuts and makes them fork-tender.
- Amazing source of collagen and gelatin.
- Best way to cook a lot of off cuts/cheaper cuts. 
- Near infinite options for different braising liquids and flavor profiles.
- Once you learn the core technique you can do it with basically any other cut and start customizing the flavors.
- Braised meat is incredibly versatile.

And the best part is it's super easy.

Study this:

One of the absolute most important cooking techniques to master is the braise.

- Takes tough cuts and makes them fork-tender.
- Amazing source of collagen and gelatin.
- Best way to cook a lot of off cuts/cheaper cuts. 
- Near infinite options for different braising liquids and flavor profiles.
- Once you learn the core technique you can do it with basically any other cut and start customizing the flavors.
- Braised meat is incredibly versatile.

And the best part is it's super easy.

Study this: https://mylescooks.substack.com/p/a-simple-technique-for-braised-meat

entrepreneur, writer, and former professional chef / mylessnider.com

marketing lead @rainbow, hanging out @ internet

The design of those tongs to fit the edge of a pot is fantastic

Totally agree. The Daniel Boulud book, Braise, is a great resource too for those looking to add to @myles-cooks  great tips.

What are your feelings about the InstantPot?

One of my favorite tricks is to store leftovers, including the braising liquid, directly in the instant pot shell with a silicone lid. Then, in the next day or 2, I put the shell back in the instant pot, add a box of pasta, a bit more water, and pressure cook for ~10 minutes. Boom, you have a delicious pasta with shredded meat in the sauce.