Dutch Ovens vs. Slow Cookers: Which One Is Better?

Welcome to Slow Cooker Week! We're sharing all our favorite Crock Pot recipes, tips, tricks, and advice this week—and including the Instant Pot, of course, since it slow cooks too. Here, we wade into...

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does anyone have a Sitram braising pot

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?

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?

by julesrules 15 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

by Scott T 15 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?

by Tom from Durham 15 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...

by Carb Lover 15 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...

stovetop vs oven braising

by Tom Meg 15 years ago

Another braising mystery: Why do many recipes tell you to cook your braise on the stovetop at the BAREST simmer, OR put in the oven at 300F (sometimes higher)? Putting braises in the oven at 3...

cooking and braising w/ splenda- a question about taste

by twinmommy 15 years ago

Two of our Thanksgiving guests have diabetes, so I'm thinking of using splenda in the cranberry sauce and in pies/baked goods. The only experience I have w/ splenda was in eating ice cream that ha...

Braising in advance?

by Mermaid 15 years ago

I am making braised short ribs for a small group, but don't have the four hours to do the whole process the day of. Can I brown the meat, saute the aromatics, and do half of the braising the day b...

Braising cheap cuts of meat without wine?

by Scotty Unbeamed 15 years ago

Hi y'all: I need to cook frugally, but I also try to cook well. I love buying cheap cuts of meat, especially when they're on sale. Pork shoulder, for instance, rocks! When I buy a big hunk ...

Save your braising liquid!

by Caviar 17 years ago

An important (I think) followup to the various braising discussions... If you're braising in stock/wine, when you're done with the dish, you should save the braising liquid for next time. Strain ...

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