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Braising

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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Copper daubiere for osso buco?

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by betsy_VA 2 years 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...

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...

Best way to store and re-heat ossobuco or any other braised meat

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by AngeloSc 1 year ago

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...

Looking for interesting braises/inspiration

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by corpkid 2 years ago

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...

Bare Aluminum Cookware

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by Libranflight 2 years ago

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 ...

Pressure cooker for pot roast

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by codmeister 2 years ago

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...

Brooklyn Copper Cookware large 11" rondeau - making duck ragu

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by Toronto416 2 years ago

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...

French Canadian recipes

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by Dusty13 2 years ago

Hello all, I'm looking for a rabbit recipe my French Canadian boyfriend's mother made each Christmas Eve to eat before going to church at midnite. We lived in Halifax, NS. My memory is a little f...

2017 St. Paddy's Day Corned Beef... Past Threads Bump. Results with Pictures.

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by fourunder 3 years ago

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...

Lamb Experts: in the quest for "melt off the bone" meat -- shanks vs shoulder? Oven vs slow cooker?

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by fmogul 2 years ago

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...

Crock Pot versus Dutch Oven cooking

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by cstout 8 years ago

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...

Le Creuset Dutch Oven vs Breville The Fast Slow Pro

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by RaptorsTV 3 years ago

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...

Should I invest in a tagine, a braiser, or a cast iron skillet?

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by SJR70124 2 years ago

Hello everyone! I'm new here, and I received a gift certificate for a kitchen store, and I was going to get a large cast iron skillet, but the beautiful tagines really caught my eye. I gather the ...

Oven and Cooktop Braises and Stews in Stainless Steel: Cladded vs. Disc-Bottom

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by VFish 2 years ago

I have been wanting to start some braising and possibly stews in the oven. I've considered using the Atlantis 4.2 qt saute pan that has a heavy disc bottom for braising but I am questioning how we...

Pressure cooker braising - liquid level

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by michaeljc70 3 years ago

Though I had a stove top pressure cooker I rarely used, I recently got an electric pressure cooker (Instant Pot) and have been using it frequently. When braising on the stove top in a Dutch oven y...

New braiser - what is the KING ?

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by CHSeifert 2 years ago

I already own the Staub 28cm Christea Nike sauter/braiser, and while it's an okay pan for braising, I feel like I would like to get the best there is. While Staub ECI cast iron has nice heat ret...

Flanken! Help!

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by SmallGoodThings 2 years ago

Hi. My in-laws are coming to town this weekend. They are meat eaters. It's finally chilly out. I thought long and hard about what to cook for them and eventually chose Molly Stevens' short ribs...

Demeyere Atlantis vrs. Industry5: Which is Better for What???

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by Libranflight 4 years ago

I have ordered Atlantis from Germany and will be waiting a bit for it, in the meantime I have come into possession of the Proline frypan (good price on eBay in a size I did not order already) and ...

Adding shredded Chicken to Curries

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by tetraneutron 3 years ago

So normally when you put chicken in curries or other stews, or anything where chicken is braised, you take bone-in, skin-on parts, brown them first and then put the whole piece in the liquid. But w...

Arm Roast: What is it and suggestions

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by nofunlatte 3 years ago

I purchased a grassfed boneless beef arm roast at the farmers market yesterday. It's just shy of 2 lbs (1.86 to be exact). Is this similar to a chuck roast? If so, I'll probably make some sort of b...