Questions tagged [braising]
The braising tag has no usage guidance.
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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 ...
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How long to cook a 150 lb. pig in the ground?
I am cooking a 150 lb pig in the ground for Cinco de Mayo.
I am using a Kalua Hawaiian method but using taco Al pastor flavoring.
Feeding over 100 people street tacos. I have researched and have ...
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Has anyone solved this problem with braising (other than by sous vide)?
I've been braising food for a number of years as a home cook.
PROBLEM: Whenever meat is braised (pot roast, short ribs, oxtail etc.), the flavor/juice/water from the meat leeches out onto the ...
user62973
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How to eat a spruce tree
Big farm to table dinner coming up. I'm showcasing the vegetables that are readily available this season. There is a beautiful spruce tree on the farm that I'd like to incorporate into a brisket. I ...
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What is a good substitute for puffin?
I am trying to recreate a faroese dish of braised puffin stuffed with cake.
As I live in the UK, puffin is not a meat that is easily available (if at all).
To anyone who has tried puffin or knows ...
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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.
I'...
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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 ...
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What is this clear liquid after braising?
I just made braised short ribs with balsamic vinegar, and after taking it out of the oven all the liquid turned clear! Here is a picture of the result (sans a few ribs):
I suspect it is due to the ...
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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.
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Can I adjust the cooking time and temperature for my braise?
My recipe says to braise beef in the oven at 180 C/350 F for 1.5 hours. Dinner is in about four hours. Can I also get away with sticking the dish into the oven at a lower temperature (say 150 C/300 F ...
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Thickening with flour
I've been making braises and I'm intrigued by the different methods for thickening the sauce with flour. I've come across five strategies:
Coating browned meat with flour and cooking the flour before ...
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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?
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Rescuing a tough brisket roast
I let brine overnight a 450 g piece of point cut beef breast. Then I dry rubbed it with spices and put in my small crock pot with 150 ml of Guinness, a couple of carrots and baby potatoes on LOW for ...
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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 ...
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Should I lightly boil or steam meat (eg, beef) before searing?
The common technique I know of is braising, or, basically, sear the meat (eg beef, pork, chicken), 2 minutes per side, then add liquid, cover, and put in oven at low heat for 1 - 2 hours. This works ...
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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 ...
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How tight should the lid be when braising?
Much of the braising guidance I've read emphasizes the importance of a tight-fitting lid. For example, in All About Braising, pp. 18-19, Molly Stevens provides instructions for sealing a braising pot ...
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Ok to sear beef short ribs from frozen?
I have some frozen rib-eye steaks which I am confident about searing while frozen and then bringing up to temperature in the oven. They turn out great.
But I also have short ribs which I intend to ...
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Searing boeuf bourguignon
The other day, I tried to make beouf bourguignon. The recipe called for 6 lbs of beef, I had 5. Nevertheless when it came time to sear the meat I had to do it in batches. Which is fine, except that ...
user51343
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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 ...
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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 ...
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Does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond?
The Staub cocotte has a black interior (in contrast to the Le Creuset) as can be seen below. Does this black interior significantly increase the chances of accidentally burning the ingredients and ...
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Why does meat dry out in high heat despite being submerged in liquid?
My understanding is cooking over long periods will break down collagen and other proteins. Won't the breakdown of protein cause the meat to lose structural integrity, thereby letting liquid in?
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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 ...
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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 ...
user5821
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Can I use casserole steak instead of braising beef for this Chinese Beef Casserole recipe?
I can't find braising beef easily, but I do have casserole steak. Are they the same? Would they work the same for this recipe?
http://www.bbcgoodfood.com/recipes/9646/chinesestyle-braised-beef-onepot
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Is it a bad idea to boil black jelly beans?
When I last bought jelly beans, I ended up with one black jelly bean that I don't want to eat. I could just throw it out, but that seems like a waste. Also:
My dad's recipe for chicken wings/...
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Why cook stewing meat low and slow?
I know that you're supposed to cook cuts like beef chuck at a low temperature until they reach a high enough internal temp for the collagen to melt, which is why the same method wouldn't work for ...
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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 ...
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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 ...
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Is there a way to harden soft braised carrots?
After placing meat on a bed of veg and braising in a wine/stock mixture for a few hours, the carrots taste great, but they don't have a nice texture.
How do I harden the soft mushy carrots after a ...
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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 ...
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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, super-...
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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 sauce,...
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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 - 2&...
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Letting wine reduce before braising
I've seen recipes for braising (sorry no sources available) that instruct you to deglaze with wine then let it reduce by about half. After the wine has reduced, the next steps are to add in stock, ...
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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 ...
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Braising brisket internal temperature
I am going to braise 22 pounds of brisket for 6-8 hours at 225°.
What temperature should the brisket be internally before I pull out to cool? I have been told many mixed answers.
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Can you overcook beef when browning before braising?
I'm making a braised beef stew with a chuck roast and the recipe calls for browning the beef chunks in the oven at 550F for approximately 10 minutes. While the beef developed a rich browned exterior, ...
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What are the effects of resting (or not) carnitas meat after the initial braise
I just read a pork carnitas recipe and part of the workflow/steps went like this:
braise meat (e.g. pork shoulder, pork butt) for 8+ hours
remove meat, keep braising liquid available
shred meat
...
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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 ...
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What is this sofrito/confit technique the chef from Mokonuts talks about?
The chef from Mokonuts refers to an onion sofrito/confit that is braised for 4-5 hours. What is this technique, where can I find more about it?
https://www.cnet.com/health/how-to-make-the-best-tasting-...
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What is the basic difference between beef stew, braised beef and beef curry?
What is the basic difference between beef stew, braised beef and beef curry?
Is there really any difference other than the combination of spices?
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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 ...
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Advantages and disadvantages of braising a pot roast covered in the oven vs on the stovetop
Obviously there are major differences if the pot roast is cooked uncovered in the oven. That aside, are there differences if it is covered?
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Troubleshooting braised turkey legs dry and tough
I've tried twice to follow the instructions for braised turkey legs in "The Food Lab" by J. Kenji Lopez-Alt. It is very similar to this recipe:
http://www.seriouseats.com/recipes/2013/11/red-wine-...
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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 ...
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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 ...
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Why does meat (beef and pork) stay pink inside even when braised or stewed for hours?
Question is basically as is in the title. After simmering for hours, I would expect beef or pork to look fully cooked and grey in the centre, but it'll come out with some pink in the middle. Since its ...
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Braising boneless skinless chicken thighs?
Is it worth braising boneless skinless chicken thighs? All the braising videos and recipes I see call for bone-in, skin-on. The way I understand it, the stew will take on the flavor of the meat ...
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