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Braising

Chefs Share Their Favorite Cold Weather Comfort Foods

We asked chefs to share their favorite comfort foods for keeping warm and cozy; their answers will inspire you to hunker down in your own kitchen. With winter well upon us and the end of the year fast...
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Any reason why beef shank isn't as popular to cook?

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by Rafie 12 years ago

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,...

Whole duck for a ragu?

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by Lady_Tenar 27 days ago

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...

Cooking temperatures at 10000btu or 54000btu

wrongasian
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...

Braised short ribs: trim lat muscle or no?

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by shescheeky 2 months ago

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!!

Dutch Oven Recipe Issue (All the liquid is disappearing)

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by Ron_Y 4 years ago

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...

Braising chicken for a crowd?

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by Magaroni 4 months ago

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...

Cartouche for the first stage of a pot roast?

Hawashingtonian
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...

My Fear of Loin Lamb Chops is Over!

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by kelvin_of_ranard 5 months ago

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!

Favorite brand of canned tomatoes? Domestic or Imported?

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by kelvin_of_ranard 5 months ago

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...

Recipe ideas

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by manolotraveler 7 months ago

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...

How long does it really take to braise short ribs?

Megiac
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...

Your ultimate Rondeau? What would it be?

CHSeifert
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...

Maiale al Latte (Milk-Braised Pork)

pinkmagnolia921
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...

Polenta Bar Dinner Party (Vegetarian)

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by nature_trash 2 years ago

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...

short ribs: how to brown before braising

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by david kaplan 12 years ago

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...

Reheating braised pork - method and internal temp?

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by michaeljc70 1 year ago

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 ...

Copper daubiere for osso buco?

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by betsy_VA 1 year ago

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...

All About Braising: Poultry and Game Recipe Reviews

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by redwood2bay 13 years ago

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...

Best way to store and re-heat ossobuco or any other braised meat

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by AngeloSc 1 year ago

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...

Looking for interesting braises/inspiration

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by corpkid 1 year ago

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...