Braising

I want to experiment using the confit method to cook chicken or turkey. Traditional confit is a duck fat used as a poaching substrate for the meat. It is cooked *below* the boiling point of wate...

I have a recipe for a pork collar roast (aka pork coppa roast or pork neck loin) that instructs me to sous vide the pork at 142 F for 24 hours. I don't have an immersion circulator, however. Is the...

Hello! I'm a longtime lurker who's finally ready to splurge on some nice cookware. Please help me find a large (10 to 12 qt) brasier/rondeau with a diameter of about 12in. I meal prep and cook most...

What are the options for good quality stainless braiser/rondeau that has welded handles (i.e., no bolts to mess up the interior space of the pot) and a minimum of a tri-ply clad design? The size n...

Hi All, I am kind of confused between all the different names used in cooking utensils. i am looking for a shallow pan that i could use to make curries without burning with less water. So i am ac...

I have a friend who is starting to have a more serious interest in cooking and she wants to upgrade her old pans. Trying to save her some money, I am wondering what are the possible negatives in ...

Does anyone remember a recipe for braised short ribs that was super popular here about 15 years ago. It had been published in a men's magazine. I used to make it all the time and one unique featu...

I've seen this recipe recommended several times around here and I'm going to make it. I've never cooked anything like this before, so I could use some wisdom. The recipe instructs to first brown...

I have a recipe for braised beef featherblade. The recipe, like many braising recipes, instructs me to marinate the beef with vegetables and aromatics in a bottle of wine for 24 hours. My question ...

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...

I just saw that Fiskars make a rondeau type of cooking vessel in Stainless steel, 28 cm wide, 4,2 liter and a base of 7 mm It’s only available in Scandinavia (Denmark, Sweden, Norway & Finland),...

Hi, I want to buy a good general purpose rondeau or braiser. I’d like to be able to sear well in it, sauté to do pasta sauces and then combine w pasta, braise, maybe do some paella. I’m not a ...

by Charles Yu 1 year ago

With 3 of my foodie friends posting on Facebook, identical dishes they made at home during this Covid19 pandemic. Looks like this ' Chu Hau braised beef brisket and tendons' is the Chinese dish of ...

Some of us were talking about a month ago about the braisers when I got the 5-quart size. I love it and find it's good for large braises with veggies, or tossed pasta dishes, etc. But I want a sm...

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 ...

I know most grill them but I'd like to braise then today in a crock pot. I have some brown sauce on hand, plenty of onions and beer so I might do something like carbonnade flamande. How does this c...

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 2 years 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!!