I'm Matthew and I'm Molly and this is spilled milk the show where we cook something delicious eat it all and you can't have any

This week we're talking about brasing I can't wait to talk about brasing I swear to you

Brasing is the only thing that gets me through the winter. I mean you've got the

cold nights but you can take a pot with a piece of tough meat and slide it into a low oven

and let it cook for hours and hours while you get to spend time with

your family like gathered around the hearth and now you know watching the

steamy windows and um hey what have you been watching reruns of Little House on the Prairie again?

Why do you ask? Well you're wearing a bonnet. You know, there is something about braising that brings out the sap in all of us.

It sure does. I think it's that warming aspect of it that everything you braise comes out so

soft and comforting and very easy to eat.

Yeah, I mean like, you know, pot roast, right?

I mean, that's sort of the the ultimate

braise dish isn't it and I mean that's so the ultimate in in comfort food

absolutely and braising it's it's also it's so it's so easy that there's plenty of

time to stand around getting sentimental while the food basically cooks itself in the oven or on top of the stove and then later you can serve it and take all the credit for it.

It's awesome.

So I guess before we go any further we should we should talk about what

grazing is. Well, grazing is basically browning some kind of food and then

cooking it slowly in liquid, but I don't know from my perspective I think the browning part is is optional I

braised things first and then brown them after or braced things and not browned them

at all I don't know what do you think? Well both of the things that we're making

today didn't get browned first.

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