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Braising

What Is the Difference Between Braising and Roasting?

The techniques of braising and roasting are integral cooking skills that transform ordinary ingredients into meals that will impress even your most critical dinner guests. Incorporating either method...
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Cartouche for the first stage of a pot roast?

Hawashingtonian
by Hawashingtonian 15 days 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 27 days 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 1 month 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 3 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 12 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 1 year 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 9 months 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 11 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 10 months 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 11 months 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...

Bare Aluminum Cookware

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by Libranflight 2 years ago

What is the best thing to cook in bare aluminum? What is the worst, grated potatoes? Does it warp easy, and do I get it hot before adding fat or add fat and then heat up? Is there any reason to ...

Pressure cooker for pot roast

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by codmeister 1 year ago

I would like to know what your experience is cooking pot roast with three devices 1. Pressure cooker 2. Dutch oven and 3. Crock pot (slow cooker). I have found that a crock pot slowly drains out t...

Brooklyn Copper Cookware large 11" rondeau - making duck ragu

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by Toronto416 1 year ago

BCC have begun producing larger diameter pots, and the 11" 5QT rondeau is the perfect size for cooking for a dinner party of 4 or more people. I posted a short review previously of the 11" rondeau...

French Canadian recipes

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by Dusty13 1 year ago

Hello all, I'm looking for a rabbit recipe my French Canadian boyfriend's mother made each Christmas Eve to eat before going to church at midnite. We lived in Halifax, NS. My memory is a little f...

Corned Beef Test Results... Slow Baked and a Braise, For St. Paddy's Day.

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by fourunder 8 years ago

It's that time a year again, St Paddy's Day is near and Corned Beef is cheap and plentiful in the markets, so I decided to purchase two pieces and see if a slow braise in a slow cooker ...or slow ...

2017 St. Paddy's Day Corned Beef... Past Threads Bump. Results with Pictures.

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by fourunder 2 years ago

Just thought I'd bump some prior threads with different methods used over the past few years...with pictures. Oven, Stove Top, Baked and Braised. https://www.chowhound.com/post/corned-beef-st-pa...