When someone decides to open a quick- service restaurant, slow braising is probably not the first technique that comes to mind. First of all, if you're braising an item, it means you're dealing with a tougher cut of beef, lamb, or whatever protein you've chosen as a centerpiece. And second, braising relies onpressure, the right amount of heat, and, importantly, time to effectively create a dish robust in flavor. Time is not something you have in spades at a... More >>>