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Braising

What to Do with Your New Dutch Oven

Did you score a Prime Day deal on a new Dutch oven this year? Congrats! Braise, boil, bake, and fry in the Dutch oven—the options are endless. Here’s what you need to know about your new favorite piece...
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Marinade for braising beef

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by kim2001 9 days ago

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 ...

All About Braising: Poultry and Game Recipe Reviews

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by redwood2bay 14 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...

Fiskars All Steel VS Fissler Original Profi Braiser

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by CHSeifert 3 months ago

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),...

Help choosing braiser / rondeau

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by ww22 3 months ago

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 ...

"Cantonese Chu-Hau Braised Beef Brisket and Tendons" - Comfort food made for home-isolation!

Charles Yu
by Charles Yu 7 months 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 ...

LC 2.25- quart braiser/casserole

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by Normandie 11 years ago

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...

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

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by fourunder 9 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 ...

Braising Flat Iron Steaks?

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by zackly 8 months ago

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...

Any reason why beef shank isn't as popular to cook?

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by Rafie 13 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 9 months 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 9 months 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 10 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 5 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 12 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 1 year 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 1 year 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 year 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 1 year 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?

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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...