Braising

I see so many recipes for veal and lamb shank, but for all the in-vogue fervor over cuts that need long slow cooking, I rarely see recipes utilizing beef shank. Is there a reason for this? Also,...

I’ve had what was sold as a “braising duck” (labeled as a “mature duck”) sitting in my freezer for a while and I’m trying to decide on a good project for it. I love a good ragu and I thought a dish...

by wrongasian 1 month ago

Hello foodies. I'm shopping for an outdoor grill and/or wok unit and most seem to come at 10,000btu's while several more heavy duty outputs at 54,000btu's, advertised. There seem to be a majo...

Hi Everyone, I'm making this braised short ribs recipe for Christmas. Should I ask my butcher for short ribs that are trimmed of the lat muscle or no? I plan to order English cut. Thank you!!

Hi All, First post here, so if I'm doing something wrong, sorry! I am having an issue with a braised short ribs recipe. In a nutshell, same recipe i've always used is now yielding no juices a...

My friends and family rank my braised chicken dishes among their favorites out of my repertoire: French-style chicken with 40 cloves of garlic, Moroccan chicken with preserved lemons and olives, an...

by Hawashingtonian 4 months ago

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 th...

A delicate protein that I have often over-cooked, because it doesn’t “sear” like beef. I nailed it tonight and feel like celebrating! So, out comes my best Zinfandel! Life is good!

A recent batch of pork ragu was ruined by a spoiled can of tomatoes! Hours of work wasted because I failed to taste test beforehand [it was a very popular US brand]! My grocer says this is increa...

I just got a new, enormous saute pan and so I'm looking for some recipe inspiration! Especially interested in pan-braises (like chicken cacciatore) so I can fry/saute things AND braise them in this...

by Megiac 13 years ago

I attempted the Zuni Cafe's short ribs braised in Chimay ale yesterday. The recipe calls for braising at low heat for 2-2 1/4 hours. I have a hard time getting my stove low enough, so cooked it i...

by CHSeifert 2 years ago

As title says, what would you consider to be the best Rondeau ? A Rondeau for me is a versatile sauté pan like pan with 2 short handles, that can work just as well in the oven as on the stovetop...

by pinkmagnolia921 1 year ago

Thanks to Betsy's recent post about Osso Bucco and her copper Daubiere, there ensued a very lively discussion about Braising Techniques. Damiano posted a link for pork loin braised on the stovetop...

Hello, I am throwing a dinner party for about 20 friends for my birthday. Last year I did the Momofuku pork shoulder with lots of sides & it was great. This year, I am planning to make a lar...

Usually, I brown short ribs before braising by searing them on all sides for 3-5 minutes per side. Last night, though, I was making a much larger batch and decided instead to roast them in the oven...

I'm curious what people think the best way is to reheat braised pork (1.5" cubes,shoulder). I have done it in the oven, in a covered dutch oven on the stove and over a double boiler. The double ...

I'm planning to cook osso buco for the first time in a couple of weeks and I'm wondering whether this is an occasion to use a French copper daubiere (aka a "braiser box"). I'm cooking four veal sha...

October 2006 Cookbook of the Month: Please post your full-length reviews of poultry or game recipes from Molly Stevens' All About Braising here. Please mention the name of the recipe you are review...

Hi, I have cooked ossobuco alla milanese in a le creuset dutch oven in the past, following the recipe by Martha Stewart attached in the video. It was delicious, but of course it takes a few hour...

Hi all. I'm looking for a little inspiration. I want to braise something tomorrow for a few friends coming over for a day of college football. I'm no stranger to braising and have done the usual...