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Q: What are the best non-alcoholic bevvies or mocktails available?
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Q: My foodie friends keep talking about braising meat. What is it exactly?

Ryan says...
Braising means to cook meat slowly, submerged in liquid. It's most commonly done with cheaper, fattier pieces like shoulders and shanks because it slowly renders the fat away—while simultaneously tenderizing and adding flavour. It's also used with lean, tough cuts in dishes like beef bourguignon, the classic French stew in which the cooking liquid is red wine.

Ryan Jennings’ latest book is called Entertaining with Booze (Whitecap Books). For recipes, cocktails and tips, visit cookingwithbooze.com. Click here to send him your questions.