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Simmering / Braising Question

Afilador | Jan 12, 201111:49 AM

Hey all, just made a cured pork belly braise, and some of it seemed to turn out a little dry (although most of it was delicious). I feel like it had something to do with the temperature: We don't have an oven, so I had to use the stove. Luckily our gas stove has really good low temp control (although super sensitive at this level).

I slowly brought it up to a "simmer" over about 45 minutes. My question is about the speed of the simmer: There were no bubbles breaking the surface of the stock, it was very still up top. If you peered through the stock, though, you could see movement of fat particles and impurities rising up and spinning around, so I took this for a good slow simmer.

However, after three hours the meat had shrunk considerably and appeared overdone. I was expecting it to be falling apart, but it still had to be cut with a knife. There was no pink, and while tender, some of the meat had a stringy and almost dry quality.

What happened?

I followed this recipe: http://ouichefcook.com/?p=4860

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