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experienced cook I am going to answer. I have several Le Creuset Dutch ovens as well as a LC braiser pan. I always end up using the Dutch oven for braising, even if I am cooking smaller or thinner pices …
answered Jan 1 '15 by Cindy
4
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I have done it both ways successfully. Flouring the meat before browning does give a little extra flavor, plus the flour continues to cook while the meat is braising. I personally think it gives a …
answered Sep 16 '14 by Cindy
5
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that name. From a Jamie Oliver forum , please see the following: Braising steak is often used in a casserole. Mostly nowadays "Chuck" steak is sold for braising steak and is often used in … . Sometimes the "Blade or LMC (leg of mutton cut)" is also sold as braising joint of beef......which is on the other side of the blade bone to the Chuck steak but is very lean and somewhat void of flavour …
answered Oct 17 '16 by Cindy