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6
votes
2answers
352 views

When braising, how deep should I fill a single pot?

Mark Bittman's recipe for chicken Adobo says: "Combine the [ingredients] in a covered skillet or saucepan large enough to hold the chicken in one layer". The recipe calls for 3-4 pounds of chicken. ...
4
votes
2answers
132 views

Would a tagine be better for high altitude braising?

I am thinking of getting a 2 quart Le Creuset Tagine for braising. I'm at around 5000 feet, and so am stuck with a lower boiling temperature for water - 9 degrees Fahrenheit less then at sea level. ...
1
vote
2answers
168 views

Braised short ribs differ in texture when on stove top vs in oven

I've made braised beef short ribs several times previously and I've found that when they're braised on a low flame in a cast iron pot over the stove, they ended up being more tender compared to those ...
2
votes
3answers
73 views

Getting seasoning into a roast

I'm getting into braising a lot of pork and beef roasts. Standard routine: pick cuts with more connective tissue, sear on all sides, then into the oven with seasonings, herbs, veggies, and liquid (I ...
4
votes
3answers
473 views

What advantages does a brasing pan have over a full Dutch/French oven?

I own a Le Creuset French/Dutch oven, but I'm considering getting a Le Creuset braising pan also. I understand the oven is great for large/tall braising and stocks, soups, chili and the like. I also ...
1
vote
2answers
49 views

Braising with 2 dutch ovens - time?

So, the wife and I are in charge of New Years dinner. That involves 2 5-lb boston butts. One dutch oven is allclad, the other dutch oven is cast iron. The braising recipe calls for 8-10 hours on low ...
1
vote
2answers
598 views

Coating meat in flour before browning, bad idea?

For a long time, before browning meat that would then braise, I've coated it in flour as to ensure the right consistency for the resulting sauce. Are the downsides to this method? Should I just brown ...
3
votes
1answer
292 views

Crisping chicken skin after braising

I have a go-to chicken dish that I like a lot. I marinate thighs in a soy based marinade and then brown them. Then I mix the marinade flavors, chicken broth and rice and put the thighs in skin side ...
1
vote
2answers
28k views

How long to cook pork ribs in the oven?

tl;dr: I've got 6 lb of super-thick pork shoulder country style ribs. How long should I cook them in the oven if I want them to taste good? I recently bought a 6 lb. package of delicious, ...
3
votes
2answers
143 views

Can I “re-caramelize” meat after a failed braising attempt?

I am cooking a meat stew with a delicious, fatty bunch of oxtails. Initially when browning the meat, I didn't get a sufficient amount of caramelized glaze around the oxtails and none of the fat melted ...
2
votes
3answers
929 views

Marinade then cook or cook then marinade?

For pork, does it matter if you marinade first, then sear + braise vs sear + braise first then marinade? More details: I'm trying to cook pork chashu using pork butt. The marinade is mostly soy ...
6
votes
2answers
2k views

What is the difference between pot roasting and braising?

I'm looking at this guide for cooking cuts of beef: http://www.newworldfrontiersman.com/wp-content/uploads/2011/11/1288720744352.jpg and some are supposed to be braised, while others are supposed to ...
2
votes
4answers
20k views

What temperature is the “warm” setting on a conventional oven?

I'm making a rack of pork ribs and I want to try and cook them as low and slow as possible, with time not really being an issue. Just wondering if the warm setting is enough to do the trick. I'm ...
2
votes
2answers
3k views

How to cook a tender quail?

I've had various successes (but mostly failures) with the little birds. I'd like your advise on making it tender as can be. My technique is mostly to sear the outside and then cook for about 20' in a ...
1
vote
1answer
140 views

Flank postmortem (how I was outflanked)

Picture yourself a flank veal-cut. The grease and silver tissue are off. I open the flank with a knife to extend it. It's filled with ground meat, apple and raisins. It's rolled and bound and goes ...
3
votes
3answers
770 views

What are the advantages of a two-day braise?

I'm going to braise short ribs for a dinner party this weekend. The recipe suggests braising the ribs for four hours, then refrigerating overnight. The next day, the directions say to skim off the fat ...
4
votes
1answer
555 views

What can I do with 500 ml of demi glace?

I bought a 500 mL package of frozen demi glace in my local restaurant. While I often cook with regular chicken or beef stock, I have never used demi glace before. In what types of preparations or ...
4
votes
2answers
974 views

Why are my braised pork chops inconsistent?

I have a recipe for long, slow, braised pork chops. I make them the same way every time. I buy 1 inch chops on the bone. Sometimes they come out incredibly tender and sometimes dry and stringy. I know ...
1
vote
1answer
1k views

If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?

I just tried to answer a question about pot roast and looking at recipes I discover one that cooks the meat at 200 degrees in a sealed pouch for 3 to 3 1/2 hours. There is a lot of reason to make a ...
4
votes
2answers
2k views

What is the purpose of turning a pot roast (and can I do without it)?

I recently bought a big outside round oven roast that was on sale for cheap. I've made plenty of roasts before, but I don't remember having used this particular cut, and it seems to have a reputation ...
2
votes
1answer
559 views

Any time / temperature recommendation for a short braise of a tender piece of meat?

I have a recipe for braised lamb shanks that I'd like to convert to use lamb loin chops instead. The original recipe calls for the shanks to be browned and then braised in a 350° oven for 2 - ...
4
votes
3answers
681 views

What is braising?

I have a habit of buying braising steak, when intending to stew some beef (be it to eat as a stew, or to later use as a pie filling), but I've always wondered what braising actually is?