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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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Did the group choose a cookbook for Nov. or are we still on Braising? [moved from L.A. board]

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by ZoeZ 13 years ago

Is there a hiatus or are we continuing to cook with Molly who has some bomb receipes to try if ever we could get rid of this 97 degree heat?

If you own "All About Braising" and have tried the receipes......

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by ddelicious 13 years ago

would you recommend buying the book? as a whole, how does it stack up as a cookbook. just a few good recipes, or overall fabulous? and one final question, if i wouldn't use the recipes for pork ...

An "All About Braising" question

free sample addict aka Tracy L
by free sample addict aka Tracy L 13 years ago

All the recipes I have made so far I have needed to halve as I cook for only two people. While I like to freeze leftovers I feel that I am only at the experimental stage with her recipes and none h...

All About Braising: Which Recipes are You Choosing? and Recipe Links

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by redwood2bay 13 years ago

October 2006 Cookbook of the Month. Use this thread to discuss which of Molly Stevens' recipes you are considering, get feedback from other chowhounds, and find out if anyone else has tried or is t...

Bottom Round Roast - Good for braising?

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by celeriac 13 years ago

I'm getting some beef from a farm nearby and want something I can braise but they're pretty low right now. My understanding is that a Bottom Round Roast, while not ideal, would make for a decent br...

All About Braising: Previous Picks and Pans

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by redwood2bay 13 years ago

October 2006 Cookbook of the Month. Use this thread to post short notes about recipes you have already tried from Molly Stevens' book, All About Braising. This would be a good place to note your fa...

Braised Lamb Shanks Provencal from All About Braising

Carb Lover
by Carb Lover 13 years ago

On the "what are you cooking over labor day weekend" thread, I mentioned that I would be attempting braised lamb shanks from All About Braising by Molly Stevens. Maillard asked me to report back, a...

All About Braising

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by yayadave 13 years ago

All About Braising - Molly Stevens $9.98 Link: http://www.daedalusbooks.com/Products/Detail.asp?ProductID=52086&Media=Book&SubCategoryID=&ReturnUrl=/Products/Search/HomeQuickSearchResult.asp?Sea...

How to use leftover braising liquid?

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by LindaW 13 years ago

First time braiser here, I braised some short ribs in stock/red wine for a dinner party last night, it came out beautifully! Now I still have some uncooked short ribs, can I strain the leftover br...

Molly Steven'e All About Braising, any recommendations?

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by Tracy L. 13 years ago

With more rainy weather on the way I broke down and ordered All about Braising. I was wondering what recipes are really good as it will probably be my last winter-ish dish for awhile. Thanks

Corned beef braising liquid

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by yumyum 13 years ago

I made a very successful corned beef for a crowd on Sunday and was left 5 hours later with this incredibly flavorful braising liquid (my stovetop recipe calls for Sauternes wine in addition to wate...

Braising/Stir-Fry Mix

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by J.A. 13 years ago

I just got a big ol' bag of these little greens from my CSA. What do I do with them? Any and all suggestions/recipes welcome.

braising pork

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by ej 13 years ago

I made a recipe for Braised Pork ribs (country style--I did boneless)that turned out with fantastic sauce but really dry pork. Will pork always turn out dry when cooked for a long time? We tend to ...

Fruit and braising beef

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by Curtis 13 years ago

I was wondering if anyone had any experience with braising beef with fruits. I have dried raisins and dates I want to use (for savoury purposes) and I was wondering if the flavours of these fruits...

does anyone have a Sitram braising pot

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by A Fish Called Wanda 14 years ago

Josh L's recent post recommends Sitram as an alternative to All-clad. I've never heard of Sitram until yesterday, but now that I did a search for it on Google, it looks very promising. Thanks for...

braising chuck roast 1st time - any advice?

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by yfoodie 14 years ago

i'm going to make an oven braised chuck roast this weekend for the first time. i've read sometimes to first sear the meat, but the recipe doesn't call for it. should i anyway? also - are there...

Braising Short Ribs - without wine, or does the alcohol evaporate?

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by julesrules 14 years ago

I want to make short ribs, but all the recipes I've found have wine. I am currently avoiding all alcohol. Can anyone suggest a great recipe without wine? Alternately, can someone answer the followi...

Red wine for braising

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by Scott T 14 years ago

Help! I usually use a Guigal Cotes Du Rhone (~$12) for braising, but I'm travelling in the hinterlands where the selection is limited to supermarket California reds. Any suggestions for a substitut...

What to do with leftover braising liquid/sauce?

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by Tom from Durham 14 years ago

A few days ago I braised short ribs in wine, stock, some vegetables, and some spices. When the short ribs were done, I reduced the braising liquid by about half and used it to sauce the ribs. Now t...

Buying beef short ribs for braising...

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by Carb Lover 14 years ago

All this recent discussion on braised short ribs got me going. Happened to see some in my butcher's case yesterday, so snatched some up knowing that I'd been wanting to try a recipe in my Balthazar...

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