I have a knotty little problem, and I suspect I'm doing something wrong.
In Susanne Goin's wonderful book, she talks about using plastic wrap on the top of a braising pot, and then putting the whole lot in the oven. Sensing that this is a counter-intuitive move, she says 'It really works!'.
Except that it didn't for me, yesterday.
I was making a beef stew with chocolate (see last week's board), which turned out to be a complete winner. But not before I had a minor heart attack.
I prepped everything, then put the plastic wrap across the top of my copper braiser, then topped it with the lid, which is reasonably heavy (Susanne calls for aluminum foil). Next time I checked everything, about an hour later, the wrap had disintegrated. There it was sitting on top of the liquid, in one piece, so I was able to fish it out. There was no remnant of the wrap that was outside the pot.
Any thoughts, expert ones?
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