Braising liquid for light proteins
A braising liquid for light proteins is a flavorful, aromatic broth or sauce used to gently simmer delicate meats like chicken, fish, or veal. Typically made from a base of stock, wine, and herbs, it is a foundational technique in French and Italian cuisine to enhance tenderness and infuse subtle flavors.
🍽️ Nutrition at a glance
This liquid is generally low in carbohydrates and fat, with minimal protein unless enriched with meat drippings. It provides key minerals like potassium and sodium, with a typical serving containing around 50-100 calories, depending on the fat content of the stock used.
Nutrition breakdown
| Calories | 75 kcal |
| Protein | 3 g |
| Carbs | 5 g |
| Fat | 3.5 g |
| Fiber | 0.5 g |
| Sugar | 2 g |
| Sodium | 850 mg |
| Potassium | 350 mg |
| Sodium | 850 mg |
| Phosphorus | 120 mg |
| Magnesium | 25 mg |
| Iron | 0.8 mg |
| Niacin (B3) | 1.5 mg |
| Vitamin B6 | 0.2 mg |
| Zinc | 0.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The technique of braising light proteins in a flavorful liquid is a cornerstone of 'cuisine mère' (mother cuisine), emphasizing the extraction of flavor and the creation of a refined sauce. Nutritionally, it's a way to add depth and moisture to lean proteins without adding significant calories or fat.
