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A Few Questions Beyond the Braising Basics


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A Few Questions Beyond the Braising Basics

mercury529 | | Mar 4, 2010 11:22 AM


As I was thinking about dinner tonight, I decided to end my lurker status and seek out additional guidance. I am going to make braised veal shank. But as I ran through the process in my head, I had a few questions:

1.) To Flip or Not To Flip?

When you braise, do you flip your meat during the braising process? I have seen many recipes mention flipping and others make no mention (whether intentionally or not). I could see the advantages of both. When you flip there is little chance of the exposed portion drying out. However if you don't flip, you get a textural difference from the dry heat cooking.

If you sometimes flip, sometimes don't, what are your criteria for determining which method to use?

2.) How to rest the meat?

How do you rest your braised meat? Do you remove it from the liquid and rest it on a plate? Do you leave it in the liquid to rest (the thought being it reabsorbs some of the braising liquid)? Do you loosely cover with aluminum foil in either scenario?

3.) Sauce construction

How do you turn your braising liquid into a delicious sauce? Do you simply reduce it until it reaches an appropriate thickness? I have found even using completely gelatinous chicken stock, the sauce can still end up on the runny side unless heavily reduced (1/4 the original volume). Do you instead use rue, slurry, or other approach (such as blending the braising vegetables)?

4.) Better the next day

It's a fairly wide held belief that braises often are better 1 or even 2 days after they are made. What is the ideal way to store them.

Do you leave the meat intact? If so, will you flip the meat at all when it is in the fridge?

Do you remove the meat from the bone, submerging it in the juices to pick up more flavor?

Are there any tips for reheating beyond the simple heat the pan in an over set to low heat (200ish) for 20-30 minutes?

Thanks for any info you can provide.

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