11 votes
Accepted

How long to cook a 150 lb. pig in the ground?

Last time I did one it was an overnight proposition, sources I find recommend planning on 24 Hours for a 150lb Kalu-a-que. A pig roasted in the ground, Hawaiian or Kalua style, can take 12 hours ...
Cos Callis's user avatar
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11 votes
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What is this clear liquid after braising?

I believe the liquid looks like fat that has been rendered out of short ribs, which are quite fatty. Most of the water-based liquids you added (red wine, stock, vinegar, etc.) seem to have evaporated ...
mbjb's user avatar
  • 1,739
10 votes
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Why does meat dry out in high heat despite being submerged in liquid?

Meat being "moist" or "dry" is an oversipmlified description of the texture. It is not a straightforward measure of the amount of liquid, and also, meat is not a sponge. When ...
rumtscho's user avatar
  • 139k
8 votes

Is there a way to harden soft braised carrots?

Your only option is to cook them separately from the braise, then add them when plating. That way, you can maintain the consistency that you like. There is no way to firm them up after they've been ...
moscafj's user avatar
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8 votes

Rescuing a tough brisket roast

Brisket is not a roasting cut; you didn't miss your train, it never left the station. Brisket is a very tough cut because of the presence of collagen, which breaks down at 72°C, and needs the presence ...
GdD's user avatar
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6 votes
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Should I lightly boil or steam meat (eg, beef) before searing?

Yes, but I don't know if there's an official name for it. We do this a lot in pressure cooking, to get the appealing mallard reactions (caramelization). Typically, after cooking you can put the meat ...
lspare's user avatar
  • 594
6 votes

Braising brisket internal temperature

After 6-8 hours at 225° your meat's going to be 225°, there's no value of measuring its temperature. After a couple of hours any piece of meat will reach the same temperature of the oven. When cooking ...
GdD's user avatar
  • 76.3k
5 votes

Has anyone solved this problem with braising (other than by sous vide)?

Hervé This has an interesting discussion on this problem in this book. The process of losing juice when cooking a piece of meat is in big part mechanical. Meat is basically composed of muscle cells ...
greedyscholars's user avatar
5 votes

Can I use casserole steak instead of braising beef for this Chinese Beef Casserole recipe?

For the recipe you are using, any flavorful cut of meat that is up for long cooking should work okay. Had to look up casserole steak as that is not something I've ever seen in the US, at least not by ...
Cindy's user avatar
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5 votes
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What is a good substitute for puffin?

I have had smoked puffin once in Iceland. It made me think of a lean, strongly-gamey/livery duck/goose breast that's been sous-vided till very tender - I remembered the grains (meat fibres) to be very ...
sccs's user avatar
  • 234
5 votes

Does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond?

I avoid dark-colored pans when I want to watch the color of a transparent or translucent mixture, such as cooking down fond or making caramel. (Situations where I need to make a split-second decision ...
Sneftel's user avatar
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5 votes

Why does meat (beef and pork) stay pink inside even when braised or stewed for hours?

Your assumption about a temperature "near boiling" is wrong. Meat is an effective temperature insulator. Meat in a pot always ends up having a heat gradient, with the center being colder than the ...
rumtscho's user avatar
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5 votes
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What are the effects of resting (or not) carnitas meat after the initial braise

Slow-cooked meats that get shreddable (pork butt, beef chuck, etc) are a little different than other cuts, like steaks and rare roast beef. As a pork butt (or similar cut) cooks and breaks down, it ...
AMtwo's user avatar
  • 9,047
4 votes
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Ok to sear beef short ribs from frozen?

Searing frozen meat is fine, and is a useful way to get a good sear without overcooking the inside (since you can sear for longer, and at a lower temperature). There are no food safety issues I can ...
Sneftel's user avatar
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4 votes
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Does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond?

The color of the interior of a pan isn't going to effect how food cooks, but you are right that a dark pan does contrast differently from a light or metal pan. My own experience with pans of many ...
GdD's user avatar
  • 76.3k
3 votes

Is there a way to harden soft braised carrots?

The carrots can't be 'un-cooked' once they're cooked, so as moscafj says, cook some separately for serving. Don't waste the cooked carrots, though - blend them into your sauce. Best of both worlds.
Tetsujin's user avatar
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3 votes
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Is it a bad idea to boil black jelly beans?

a) Jelly beans are made of sugar, starch, flavorings, and pectin. As such, it's fine to boil, mash, roast, fry, steam, or really do anything you want with them. The worst possible consequence is them ...
FuzzyChef's user avatar
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3 votes

Why does meat (beef and pork) stay pink inside even when braised or stewed for hours?

Note that color is not a reliable indicator of level of doneness in all cases. Pink can mean a medium steak, or it can mean a cured piece of meat or other affects. One instance when pink does not ...
dlb's user avatar
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3 votes
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What is the basic difference between beef stew, braised beef and beef curry?

Stew and curry both describe broad types of food, that typically contain meat and/or vegetables in a flavorful liquid that may be more or less thick. As you have noted, the difference is one of ...
dbmag9's user avatar
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3 votes
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Can you overcook beef when browning before braising?

It may make a difference in the timing to what I can only call the 'last turn' [having no science to wave at] when at around the 4-hour mark a braise goes from perfectly converted collagen & ...
Tetsujin's user avatar
  • 30k
3 votes

What is this sofrito/confit technique the chef from Mokonuts talks about?

"Confit" in French literally means "to preserve", but has the culinary meaning of "slowly cooking food to make it preservable", Wikipedia has a nice write-up on it. So I ...
John Doe's user avatar
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2 votes
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Letting wine reduce before braising

Just a question of flavor layers. Reducing the wine after deglazing will create some deeper flavoring. It will remove some of the wine's acidity and concentrate the flavor that will complement the ...
Max's user avatar
  • 20.5k
2 votes

What does it mean to place a "piece of parchment paper and an inverted lid of foil" to cover

Maybe cut the paper in a circle and put directly over the meat in the pot. After that you put the foil over the pot and then the lid ? this: http://www.seriouseats.com/2016/04/how-to-make-a-...
Max's user avatar
  • 20.5k
2 votes

Has anyone solved this problem with braising (other than by sous vide)?

The lower temperatures cooking sous vide helps with retaining moisture in meat. While the myosin contracts in the 104-122 F temperature range, actin denatures at a much higher range of 150-163 F. ...
Dana Brunson's user avatar
2 votes

How to eat a spruce tree

I have many years of BBQ experience smoking briskets. I would not recommend spruce as a cooking/smoke wood for brisket or for anything. It will not taste very well. Too much creosote. Use oak, hickory,...
Bob Daye's user avatar
2 votes

Veal and peppers

I think the recipe should mention the actual cut. But a rule of thumb is: If you’re cooking tender cuts, then you should not cok for an extended period. If you’re cooking tougher cuts, you should ...
zetaprime's user avatar
  • 4,286
2 votes

Braising boneless skinless chicken thighs?

Asking if something is worth it is opinion based, so I will address the differences between the results you get braising chicken thighs skin on and off as I've done both many times. Chicken thigh ...
GdD's user avatar
  • 76.3k
2 votes
Accepted

How tight should the lid be when braising?

As so often in cooking and life, the answer is a solid “it depends”. Braising means preparing food with some liquid, in a humid environment, usually after a roasting/browning step to develop roast ...
Stephie's user avatar
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2 votes

How tight should the lid be when braising?

The advice isn't necessarily contradictory, both methods are valid depending on what you want to achieve. Running out of moisture in a braise is a bad thing, so if I'm braising something with limited ...
GdD's user avatar
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