Rechercher
Red cooking
01
cuisson rouge
a Chinese cooking technique that involves simmering meat in a flavored liquid until it becomes tender and develops a rich red color
What is "red cooking"?
Red cooking, also known as Chinese red braising, is a traditional Chinese cooking technique characterized by slow-cooking meats or poultry in a flavorful mixture of soy sauce, sugar, and other spices until they become tender and deeply colored. The name "red cooking" refers to the rich red-brown color that the dish develops during the cooking process. Ingredients such as ginger, garlic, star anise, and cinnamon are often added to the braising liquid to enhance the flavor.
