Home Cooking 26

Harold McGee on Braising

rswatkins | Nov 18, 2009 06:44 AM

Uber food scientist McGee talked about braising with Lynne Kaspar on "The Splendid Table" this past Sunday. He was adamant that the liquid in the braising pot should never boil or even simmer, just smile with an occasional bubble. Tightly sealing the pot in a 350 degree oven inevitably results in boiling. He says the oven temp should be around 250 and the lid left ajar, to avoid this. This flies in the face of our gods (Julia, Madaleine, Simca) who say that the pot should be tightly sealed with foil (or even a flour paste) and then covered with a tight lid.

What do you think?


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