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Questions tagged [braising]

52 questions
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What is braising?

I have a habit of buying braising steak, when intending to stew some beef (be it to eat as a stew, or to later use as a pie filling), but I've always wondered what braising actually is?
Rowland Shaw
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What can I do with 500 ml of demi glace?

I bought a 500 mL package of frozen demi glace in my local restaurant. While I often cook with regular chicken or beef stock, I have never used demi glace before. In what types of preparations or recipes would I be able to get the best use out of…
VoY
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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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Rescuing a tough brisket roast

I let brine overnight a 450 g piece of point cut beef breast. Then I dry rubbed it with spices and put in my small crock pot with 150 ml of Guinness, a couple of carrots and baby potatoes on LOW for some hours. I stuck a probe thermometer in the…
David P
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How tight should the lid be when braising?

Much of the braising guidance I've read emphasizes the importance of a tight-fitting lid. For example, in All About Braising, pp. 18-19, Molly Stevens provides instructions for sealing a braising pot with parchment paper. The goal is to reinforce…
Omnivore
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Ok to sear beef short ribs from frozen?

I have some frozen rib-eye steaks which I am confident about searing while frozen and then bringing up to temperature in the oven. They turn out great. But I also have short ribs which I intend to sear and then braise them with veg and wine for a…
seg
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Can I use casserole steak instead of braising beef for this Chinese Beef Casserole recipe?

I can't find braising beef easily, but I do have casserole steak. Are they the same? Would they work the same for this recipe? http://www.bbcgoodfood.com/recipes/9646/chinesestyle-braised-beef-onepot
SteakedinBogoto
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Why cook stewing meat low and slow?

I know that you're supposed to cook cuts like beef chuck at a low temperature until they reach a high enough internal temp for the collagen to melt, which is why the same method wouldn't work for steak cuts that lack that collagen. But why the low…
eternal
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Crisping chicken skin after braising

I have a go-to chicken dish that I like a lot. I marinate thighs in a soy based marinade and then brown them. Then I mix the marinade flavors, chicken broth and rice and put the thighs in skin side down, cover, and cook over medium-low heat until…
Jolenealaska
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Can I "re-caramelize" meat after a failed braising attempt?

I am cooking a meat stew with a delicious, fatty bunch of oxtails. Initially when browning the meat, I didn't get a sufficient amount of caramelized glaze around the oxtails and none of the fat melted into the stew. Is it possible to pull out the…
AdamO
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What temperature is the "warm" setting on a conventional oven?

I'm making a rack of pork ribs and I want to try and cook them as low and slow as possible, with time not really being an issue. Just wondering if the warm setting is enough to do the trick. I'm cooking the ribs from frozen, with two cups of water…
Kewigro
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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
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Does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond?

The Staub cocotte has a black interior (in contrast to the Le Creuset) as can be seen below. Does this black interior significantly increase the chances of accidentally burning the ingredients and especially the fond which forms at the bottom of the…
sev
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Why does meat dry out in high heat despite being submerged in liquid?

My understanding is cooking over long periods will break down collagen and other proteins. Won't the breakdown of protein cause the meat to lose structural integrity, thereby letting liquid in?
Oirampok
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Is it a bad idea to boil black jelly beans?

When I last bought jelly beans, I ended up with one black jelly bean that I don't want to eat. I could just throw it out, but that seems like a waste. Also: My dad's recipe for chicken wings/drumsticks/thighs includes star anise Recipe: the…
Elenna123
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