Braising

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...

by CHSeifert 11 months 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 2 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...

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 ...

by betsy_VA 6 months 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...

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...

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 ...

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...

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...

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 ...

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...

Anyone ever make the Zahav lamb shoulder? I love lamb but almost never cook it. My wife's birthday is coming up. She loves lamb shanks, so I was thinking of adapting the recipe (well, dumbing it do...

I have both of these vessels & I really am confused about both. Can a crock pot recipe be made in the Dutch oven & can a Dutch oven recipe be made in a crock pot? What's your favorite dish to 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,...

Currently, I only own a LC Skillet and a LC Saucepan. I was set on buying the LC Dutch Oven until I learned about Pressure Cookers. As much as I like the Pressure Cooker, however, I am a bit hesita...