How to Braise Anything You Want | Off-Script with Sohla
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Published 2021-03-08
READ "Sohla's Golden Rules for Braising" ►► food52.com/blog/26005-how-to-braise
GET THE RECIPES ►►
Cashew Milk–Braised Cabbage With Crunchy Chile Oil:
food52.com/recipes/85252-braised-cabbage-cashew-mi…
Garlic-Studded Pork Shoulder With Anchovies & Calabrian Chiles
food52.com/recipes/85251-braised-pork-shoulder-gar…
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0:00 Intro
1:15 Start With A Sear
4:44 Build Your Braise
10:27 Add Some Crunch
12:56 Grab a Plate
14:13 Go Off-Script
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All Comments (21)
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Don't sleep on those crispy shallots, folks. The shallots got like 30 seconds in this video, but they will change all your recipes. I love using them on top of soups (especially ramen or hot udon), on my omelettes, and in my salads. I even put them in my grilled cheese sandwiches.
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Sohla really is making her way through the cooking industry. I'm so proud of her.
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Sohla saying hi to Rick is the endorphin hit I needed today. <3
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Bless the editor for that Clementine transition. Please make it a regular thing 🙏
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everytime sohla says "you can do this" my heart flutters. I can do this.
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Not only is Sohla a brilliant cook, she has the best laugh in food media.
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I really appreciate how the vegan dish took priority, and by the steps was quicker to make. As a non vegan it was a nice flip from the usual framing, and makes me want to give it a shot.
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My goal in life is owning that many dutch ovens
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I nearly jumped for joy when she had a vegan option!!!! Thank you so much for catering to foodies who don’t eat animal products! There are so many foundational techniques that just need a little tweaking to work with vegetables and it’s so helpful to see it demonstrated. Thank you!
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I'm still in awe of how much of her personality she's comfortable showing since she left her last and toxic work environment. The difference is day and night.
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I love sohla’s personality so much
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Can’t wait to try out the cabbage braise! Might take it in a Thai vibe with coconut milk, fish sauce, and chiles!
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I just got out of bed to soak some cashews because I realized I have everything to make the cabbage braise tomorrow (except shallots.) Actually wish I was just eating it now
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Sohla is the only one who seems to know the widest range of food from East to West and really bring it out to the audience. The others I find that they are only making the same old staff repeatedly. She;'s the real thing.
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My favorite part is always Sohla’s enthusiasm for different combinations. It’s like she can’t wait to try the riff she just thought of. Makes me want to try it too!
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I love how excited Sohla gets over food. She's got such a great personality. Love you Sohla!!
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I believe her when she tells me I can do this. Thanks for the vote of confidence, Sohla.
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Sohla cooking a vegan braise, Carla just posted a tofu alternative to a fish dish this week, thank you for including these to us vegans who watch you even when you cook meat <3
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Wow I've never really thought about braising vegetables but the next time I get my hands on a nice head of cauliflower, that baby is getting braised! Maybe Indian-inspired with some coconut milk, bay leaves and coriander and cumin seeds? Genius idea, and thanks for thinking of us non-meat-eaters, too!
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I agree the cabbage is the star. Definitely more interesting. We all know the meat is delicious because we all ate something similar, but the cabbage dish is new to most people.
