11 votes
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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 ...
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  • 18.1k
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 ...
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  • 1,729
9 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 ...
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  • 125k
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 ...
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  • 64.6k
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 ...
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  • 67.1k
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 ...
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  • 594
6 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 ...
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  • 18.3k
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 ...
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  • 67.1k
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 ...
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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 ...
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  • 234
5 votes

Coating meat in flour before browning, bad idea?

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 ...
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  • 18.3k
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 ...
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  • 125k
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 ...
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  • 20.7k
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 ...
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  • 8,065
4 votes

Would a tagine be better for high altitude braising?

The benefits of using a tagine will be marginal at best. It will save some moisture loss over a dutch oven, however the cooking time will continue to be around 25% longer than conventional recipes as ...
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  • 61
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 ...
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  • 20.7k
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 ...
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  • 67.1k
3 votes
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Why cook stewing meat low and slow?

If the goal is to melt collagen, couldn't that be done just as easily at a higher temp? No, it won't be. The reaction which has to happen to the collagen doesn't go quicker when the temperature is ...
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  • 125k
3 votes

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

If you are simmering, boiling or poaching something, the depth does not matter. As long as your food is completely immersed in liquid, all the liquid has a sufficiently regular temperature due to ...
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  • 125k
3 votes

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

I have this shape (without lid) as a cast iron pan, not enameled. I mainly use it in the oven, not on stovetop. It's a great pan for gyvetch, moussaka and generally Middle eastern oven dishes. You ...
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  • 125k
3 votes
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Braising with 2 dutch ovens - time?

There should be no adjustments required: Yes, two pots take a few minutes longer to heat up than one, but with 4-5 hours total, it shouldn't matter.
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  • 53.9k
3 votes
Accepted

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 ...
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  • 46.3k
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.
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  • 23.8k
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 ...
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  • 8,575
2 votes
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Coating meat in flour before browning, bad idea?

One potential downside to this method is that with a thick coat of flour, you're mostly browning the flour, not the meat, and thus possibly creating different flavor compounds than if you were searing ...
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  • 14.7k
2 votes
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What advantages does a brasing pan have over a full Dutch/French oven?

There are only three advantages that I can think of for a brasier: The lower sides result in faster evaporation when cooking on the stove top, as it doesn't hold in the steam. It's typically not as ...
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  • 75.5k
2 votes

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

One layer ensures even cooking. However, I can't say I've never sneaked another portion or two into the braising pot...with no ill effects. The important point is that you have a very moist ...
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  • 64.6k
2 votes

Would a tagine be better for high altitude braising?

There's a trick that's used in some high-altitude areas (eg, the Alps and Pyrennes) that I've seen on cooking shows, but have never tried myself, that might help you without the need to purchase any ...
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  • 75.5k
2 votes

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

"For the same time" seems to be your problem here. An oven will warm a pot much more slowly than a stovetop, especially a heavy iron stew pot. You'll need to monitor your temperature, and only count ...
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  • 125k
2 votes
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Searing boeuf bourguignon

There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan. Always pat beef down with a paper kitchen towel (or whatever else you ...
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  • 4,056

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