Questions tagged [braising]
52 questions
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What are the effects of resting (or not) carnitas meat after the initial braise
I just read a pork carnitas recipe and part of the workflow/steps went like this:
braise meat (e.g. pork shoulder, pork butt) for 8+ hours
remove meat, keep braising liquid available
shred meat
return shredded meat to braising liquid for another…
nate
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If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?
I just tried to answer a question about pot roast and looking at recipes I discover one that cooks the meat at 200 degrees in a sealed pouch for 3 to 3 1/2 hours.
There is a lot of reason to make a roast such as a prime rib at low temperatures since…
Adam S
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Advantages and disadvantages of braising a pot roast covered in the oven vs on the stovetop
Obviously there are major differences if the pot roast is cooked uncovered in the oven. That aside, are there differences if it is covered?
Natan Yellin
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Braising boneless skinless chicken thighs?
Is it worth braising boneless skinless chicken thighs? All the braising videos and recipes I see call for bone-in, skin-on. The way I understand it, the stew will take on the flavor of the meat through the fat liquifying into a broth.
I'm…
Vishaal Kalwani
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Veal and peppers
I have a recipe using veal with peppers, white wine, and stock in pan. The meat called for is veal stew meat. I have prepared this with both stew meat and veal cutlets. The stew meat is stringy, and the cutlets seem to be a bit too tough…
paulj
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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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Why does meat (beef and pork) stay pink inside even when braised or stewed for hours?
Question is basically as is in the title. After simmering for hours, I would expect beef or pork to look fully cooked and grey in the centre, but it'll come out with some pink in the middle. Since its internal temperature should have reached around…
mbjb
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