I am making "Guiness Beef Stew" from Madeleine Kamman's "The New Making of a Cook"
In this recipe, I am to "cover the stew with parchment and a large sheet of aluminum foil, resting the shiny side up on the meats and forming an inverted lid" before putting on the lid of my braising pot and inserting the whole shebang in the oven.
Anyone know the purpose of the parchment/foil combo?
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