Questions tagged [braising]
52 questions
4
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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 understand that the braiser has a wide base and is…
Charles Gilliland
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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 it has to do with fat content as the dry ones…
user14697
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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 that forms on top of the liquid, reheat, and…
user5821
2
votes
2 answers
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, more wine and aromatics, let it come to a simmer on…
AfterWorkGuinness
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What does it mean to place a "piece of parchment paper and an inverted lid of foil" to cover
I'm working with a dutch oven, and i'm braising short ribs. I'm assuming the idea to place a "piece of parchment paper and an inverted lid of foil" to cover means to seal the pot further so no liquid evaporates in the process.
But I'm not sure how…
Iancovici
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