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Home Cooking

Cartouche for the first stage of a pot roast?

Hawashingtonian | Oct 7, 201909:30 AM     1

I'm planning to make a pot roast today, and until now, I'd been adding all the vegetables at the beginning of the braise. Because of their volume, they've always filled the pan. This time, I was thinking about adding the vegetables in the last hour or so of cooking to preserve more texture. This means the roast will be all alone for the first hour or two of simmering. Would it be a good idea to make a parchment or foil drop-lid to lay on the roast during the initial cook to reduce the head space?

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