Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [braising]

52 questions
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What is the difference between pot roasting and braising?

I'm looking at this guide for cooking cuts of beef: http://www.newworldfrontiersman.com/wp-content/uploads/2011/11/1288720744352.jpg and some are supposed to be braised, while others are supposed to be pot roasted. As far as I can tell, both are…
Loren
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How to eat a spruce tree

Big farm to table dinner coming up. I'm showcasing the vegetables that are readily available this season. There is a beautiful spruce tree on the farm that I'd like to incorporate into a brisket. I have already kicked myself in the butt for not…
Joseph O'Neal
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How long to cook a 150 lb. pig in the ground?

I am cooking a 150 lb pig in the ground for Cinco de Mayo. I am using a Kalua Hawaiian method but using taco Al pastor flavoring. Feeding over 100 people street tacos. I have researched and have read different times on how long to leave the pig in…
Joseph O'Neal
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Has anyone solved this problem with braising (other than by sous vide)?

I've been braising food for a number of years as a home cook. PROBLEM: Whenever meat is braised (pot roast, short ribs, oxtail etc.), the flavor/juice/water from the meat leeches out onto the cooking liquid that it is braised in. The result is a…
user62973
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What is a good substitute for puffin?

I am trying to recreate a faroese dish of braised puffin stuffed with cake. As I live in the UK, puffin is not a meat that is easily available (if at all). To anyone who has tried puffin or knows anything about the meat's characteristics, what would…
canardgras
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When braising, how deep should I fill a single pot?

Mark Bittman's recipe for chicken Adobo says: "Combine the [ingredients] in a covered skillet or saucepan large enough to hold the chicken in one layer". The recipe calls for 3-4 pounds of chicken. I'm wondering what is the reason that the chicken…
Franco
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What is the purpose of turning a pot roast (and can I do without it)?

I recently bought a big outside round oven roast that was on sale for cheap. I've made plenty of roasts before, but I don't remember having used this particular cut, and it seems to have a reputation for being generally tough and flavourless. So I…
Aaronut
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Can I adjust the cooking time and temperature for my braise?

My recipe says to braise beef in the oven at 180 C/350 F for 1.5 hours. Dinner is in about four hours. Can I also get away with sticking the dish into the oven at a lower temperature (say 150 C/300 F or 120 C/250 F) and expect it to be just done for…
Little Ms Whoops
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Thickening with flour

I've been making braises and I'm intrigued by the different methods for thickening the sauce with flour. I've come across five strategies: Coating browned meat with flour and cooking the flour before adding browned vegetables and liquids. Coating…
Luca B.
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Would a tagine be better for high altitude braising?

I am thinking of getting a 2 quart Le Creuset Tagine for braising. I'm at around 5000 feet, and so am stuck with a lower boiling temperature for water - 9 degrees Fahrenheit less then at sea level. I was wondering if the "cooling tower" in the lid…
SlightlyIronicName
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What is this clear liquid after braising?

I just made braised short ribs with balsamic vinegar, and after taking it out of the oven all the liquid turned clear! Here is a picture of the result (sans a few ribs): I suspect it is due to the rendering of the connective tissue and fat from the…
user975989
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Should I lightly boil or steam meat (eg, beef) before searing?

The common technique I know of is braising, or, basically, sear the meat (eg beef, pork, chicken), 2 minutes per side, then add liquid, cover, and put in oven at low heat for 1 - 2 hours. This works great for flavorful, tender meat. However, it does…
d l
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Searing boeuf bourguignon

The other day, I tried to make beouf bourguignon. The recipe called for 6 lbs of beef, I had 5. Nevertheless when it came time to sear the meat I had to do it in batches. Which is fine, except that by batch 3 the fond from batch 1 began to burn. I…
user51343
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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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Coating meat in flour before browning, bad idea?

For a long time, before browning meat that would then braise, I've coated it in flour as to ensure the right consistency for the resulting sauce. Are the downsides to this method? Should I just brown the meat for braised dishes without the flour…
user1569339
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