What's the Difference Between Braising and Stewing? 

Since the original intention of Stella Culinary was to be an online culinary school of sorts, I wanted to make some videos that replicated a class room environment and mimicked some of the talks I give at my in person cooking classes. Glad you enjoyed it.

He could have just said that braising uses less liquid than stewing, but he didn’t, and explained the whole thing. Brilliant!

I was simply talking about where the term "braise" came from, which originated in French cuisine. I'm sure there was plenty of clay pot cooking going on before the cast iron pot was even invented, along with different forms of braising and stewing. But since both the term "braise" and "stew" have French origins, I figured a historic understanding of their original definitions would be important in answering the question of what makes them different.

Excellent explanation. I've been cooking for 50+ years and never knew the difference. I had never put the same amount of liquid in my roast, just add some and go. The result was always the same, rump roast that falls apart and tastes great. I got the maillard covered by seasoning and searing all sides. I'm having roast tonight and found my way here looking for just the right amount of liquid to add and if it mattered if cooked in the oven or stove-top. I've been known to cheat with a crock pot but that's not very often and frees the stove for other things. Tonight will be cast iron dutch oven in the oven with minimal liquid to cover the veggies. Thanks again for the clarification. You're never too old to learn.

Thank you so much. It's always nice to hear from other culinary educators who enjoy the videos I do.

The difference on the menu is about 25 dollars

Almost 10 years and this is still the best explanation on youtube

That's too bad since I answered your meat freezing question in the same format as in this video. Oh well, different strokes for different folks. The overall response is very strong for this video so this "class room" style format will be used much more in the future.

Great video! I've decided to take cooking seriously as a hobby, and the first step for me is to catalogue all the cooking methods

Jacob your videos are a treasure. This is what i was looking for ! Explanations, cooking show, and science.

classic and modern history of culinary teachings. This is exactly what young chef like me needs to compete in international culinary circle. i am akinbande gbolabo but popularly call chef tony, a name given to me by first professional chef met in my life. with my eleven years in the industry i could see we young chef in Nigeria a still far from modern chef professional skills, actually in cake artist they are doing great. thank you chef jacob i would now keep following your updates.

You are a kitchen geek, and I thank you for that, and I also thank grilling network for sharing your link, I'll b watching you. \m/

We moved here from England in 1980 when I was 10. My Mum always "braises" her meats, coz Dad's teeth are tender. But I've queried her on what is the difference between braising, crock potting, stewing, and pot roasting, and she says "I don't know, this is just the way we do it," only she does it in a glass pan with a lid (in the oven, and she doesn't seer beforehand). Your video helped a lot! And we all have so many different pots/pans and vessels to cook in, and that makes it even more complicated for the novice following youtube and cooking shows. Thanks!

The other videos I pulled up were helpful, but Chef Jacob explained it in a way I will remember and appreciate!! Thank you! So interesting to know the history also!

Thanks for your presentation on this topic! Makes more sense to me now. And thanks to Jenny for asking the question.

Love this, very informative. Thank you for taking the time and effort in sharing this history with us!

thank you for the clarification. I can confidently deal with this question when it pops up in my culinary Test. well done chef Jacob

I return to this video every few months. Impressively done.

No time wastes, thank you, very clear. I'm from germany and tried to get a grip on what these terms mean in the first place, and I think now I know more than most of the websites advertising this.

Excellent educator. So clear-minded with strong and coherent presentation. Couldn't be better and thanks for this most insightful illumination!

A totally professional presentation, I checked out Jacob's other videos; and I thought it well worth a tick and subscribe. This video mopped up many unanswered questions. Brilliant stuff. Thank you :)

Love the diagrams and the exhaustive detail. WE NEED IT!! .........so don't stop. Great vid.

Awesome stuff man, thanks for making this - I'm a noob at this cooking stuff so this cooking techniques series is awesome!

You're an amazing chef and knowledgeable teacher. Thank you for these.

Thank you for such a great explanation of "cuisine" and history! :-)

Thank you. Glad you're enjoying the videos.

This is a great video. Thank you for explaining so clearly.

This is beautiful. Thank you! Looking forward to exploring more videos.

Thank you very much. I'm glad you're enjoying the videos.

What great answer straight to the real points, no waffle just required essential information.Thankyou.

Thanks! Glad you enjoyed the interview.

Loved your scientific & historic details... great job! Thank you Jacob!

I Love This Freaking Video. Thank you so much! I am so happy that 8 years later this came to me. I hope you get to read this because i want you to know how awesome this was.

WOW! You are so VERY awesome in sharing your gift with others. It’s so very much appreciated and your patience too. You put Julia Child to shame!

You are an amazing teacher. It could neva be explained beta than that. Thank u very much bro. I realy appreciate how teach

Thank you! This was extremely well done, helpful, AND I learned something useful. Bravo!

Wow. Deep dive! Now I know. Braise is derived from French for dying coals. That crystalizes the process for me. Wonderful. Thank you.

GREAT GREAT JOB !!! Everyone interested should watch this!

Fantastic video! Very interesting and helpful. Thank you very much!

These videos are just so invaluable.

Excellent explanation Chef! Thank you for your video

That's what I like! Classroom instruction! Great job, Jacob. Thanks for sharing!

Love this - thanks Jacob. I'm clearly getting a little old, but I really enjoy a proper whiteboard diagram that makes a complex topic simple!

So what I learned is that correct terminology doesn't matter because everyones confused and interchange words anyway. I love learning the etymology though thanks! I love your channel.

Excellent explanation, or should I say science lecture. Thanks Chef Jacob.

Nice video, and a clear presentation. Didn't know the details until I got MC myself... I have to say this is a very nice summary to refer people to.

Thanks, I appreciate the like and your comment.

Amazing, thank you so much. Your explanations are gold.

Thanks so much. Glad you enjoyed the video.

Very well explained (and drawn), Jacob. Thanks!

This man knows his stuff. respect

you are my new fav cooking youtube channel!

Thank you. Glad you enjoyed it.

Awesome video. So easy an could pass a test right now. Thanks.

Thank you. Simple explain and easy to understand. I thought I braided my Chuck roast today, but instead I stewed it. Still learning.

Curious to try braising now ! Thanks for explaining so well

Just subscribed to your channel, Jacob. Great, great videos; very informative and helpful! Please keep posting, and thank you!

Thank you for the information. Very useful

Very clearly explained. Thank you Chef!

Nice explanation. Thanks for posting!

Great explanation! The drawing is helpful, thanks!

Glad you enjoyed it.

Fantastically described. In a modern kitchen I guess the closest you get to Braising is with Pressure Cooker!

now at last i fully understand what a braise or stew is .thank u Chef Jacob

This was an AWESOME lesson! Thanks!

I love this video.... brasing and food and history lessons.... 3 in one.. learning is amazing

This is awesome thank you for this great information

Excellent video. Thank you presenting this information. jas

This was really helpful! Appreciate it!

A fantastic video, i'm using it to teach my daughter.

Nice and clear. Good job.

WOW! that was an amazing explanation.

Fantastic explanation, thanks!!

thnk you chef Jacob...wonderful job.

Nice explanation, like it.

Jacob An excellent presentation . Without cooking Id just Die

Great explanation really! Looking forward for another clip that shows the braising and stewing side-by-side dish...sound yummy ^^ Thank you again.

Excellent video

Thank you Sir! This was interesting to learn…

Very detailed explanation 👍

You were almost hacking your way through that lesson, but it didn't bother me a bit. The information was so good and you explained it so well. I just 'braised' (stewed) a chuck roast and was thinking i was stewing it and always get confused about that. That's why I looked up this video. You nailed it. Thanks so much.

Thank your for your excellent explanation which enlightens me a lot. I cook but do not know why I do certain things or should I do them differently.

Great video! Thank you.

outstanding lecture. VERY informative! :)) Always wondering what the difference was

Excellent explanations !

Thanks for this. Love the use of white board.

Fascinating info, thank you!! :)

Great explanation. thank you

Thanks bruh, your video was very helpful!

excellent explanation

I was listening to this and got pulled over for speeding . The cop let me off because he said he listens to audio classes himself and accidentally speeds 😅 thanks for the help with the ticket! Seriously though- I listen to your videos like I’m listening to a sermon. ❤️

Super helpful! Thanks!!!

Very informative video. I always like to know why I am doing things the way I am. Thanks.

I LOVE YOUR SHOW!!!

I loved your interview on NPR tonight!

The 150F number is applicable specifically to the traditional methods of braising and stewing as discussed in this video. But like you said, it really is a time and temperature curve. Short ribs done at 140F for 48 hours will also have their collagen broken down and become tender. I've only seen the 180F temperature cited in BBQ (smoking) applications. Because air is such a poor conductor of heat, the collagen break down point seems to be higher when dry cooking methods are used (mostly).

So much wisdom in one video.

All meat contains at least a small amount of collagen, which is made up of a triple helix of gelatin. The more a muscle is used by an animal, the more collagen it will contain, and the tougher the meat will be. To make the tough meat tender, it needs to be cooked low and slow. When slow, moist heat is applied to tough meat over time, the collagen unravels into three individual strands of gelatin. When this happens, the meat is now much more tender than it was before.

Great channel, addicted.

What I need is a a little audio device that can takes extreme heat and sticks into the meat as it braises or stews! Then when the meat is cooked perfectly, it lets out a loud whistle inside the pot for yours truly to come get it😊