Questions tagged [braise]
6 questions
14
votes
1 answer
Can I use cream of tartar instead of wine to avoid alcohol in a meat braise or risotto?
I admit it, if I open a bottle of wine to cook with, I am very happy to drink the rest and I need to not do that, but still make my Kümmelfleisch and risotto.
Wine does affect proteins - pork, beef, egg, differently than does lemon juice, sauerkraut…
Lisa Biesinger
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3
votes
1 answer
Garlic paste vs whole garlic for long braise
I have fresh garlic paste on hand I'd like to substitute for whole garlic in a braise (chicken adobo). The estimated braising time is 30 - 40 minutes.
My concern is that due to the insane amount of surface area exposed in the garlic paste, the…
Kewpie Chiu
- 31
- 3
1
vote
2 answers
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, the interior temp reached as high as 170F when I…
Luminous
- 33
- 4
1
vote
1 answer
Brisket been cooking for 4 hours and rock hard -- what am I doing wrong?
I cut it up into 1.5 inch cubes and cooked it at 200 degrees F. I'm trying to make brisket curry and It's just been simmering at that temp for the last 3-4 hours. It's still super hard. Did I ruin it already?
nachime
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- 1
1
vote
0 answers
Does beef round have a lot of collagen
I think it is well accepted that beef round, which comes from a working part of the cow, is thus tough and needs to be handled properly.
From various sources, I've read that beef rounds (some say all three top, bottom, eye, some say just the bottom…
fogeidaihok
- 193
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1
vote
1 answer
Why braise pork in milk?
Just reading how a high end caterer is fielding requests for pork in milk for Christmas dinner. I've never heard of that. What advantage does braising pork in milk give?
S Meaden
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