Braising Bar

Enhancing Flavor with Braising Bar Technology

The Braising Bar coats a thin layer of the product onto the hot kettle surface, facilitating braising and caramelization before adding additional ingredients. For roux, this method allows the flour and fat mixture to cook to the desired texture.

Superior Flavor and Texture

Searing or braising meat at high temperatures enhances flavour, texture, and visual appeal. Onions and vegetables can also be caramelised or sweated to impart sweeter tastes and enhance overall colour.

Expertise in Curry Production

Braising is essential for crafting curry dishes, and DCN specializes in both European and traditional Pakistani/Indian cooking styles using Jet Cook and Braising Bar Technology. We excel in crackling base spices, seeds, and masalas to infuse traditional curry flavours, akin to the traditional method of cracking spices in a wok, karahi, or bratt pan. This process is crucial for achieving authentic flavours and aromas in curry recipes, ensuring outstanding results.