I have a habit of buying braising steak, when intending to stew some beef (be it to eat as a stew, or to later use as a pie filling), but I've always wondered w
I have a recipe for braised lamb shanks that I'd like to convert to use lamb loin chops instead. The original recipe calls for the shanks to be browned and then
I recently bought a big outside round oven roast that was on sale for cheap. I've made plenty of roasts before, but I don't remember having used this particula
I just tried to answer a question about pot roast and looking at recipes I discover one that cooks the meat at 200 degrees in a sealed pouch for 3 to 3 1/2 hour
I have a recipe for long, slow, braised pork chops. I make them the same way every time. I buy 1 inch chops on the bone. Sometimes they come out incredibly tend
I bought a 500 mL package of frozen demi glace in my local restaurant. While I often cook with regular chicken or beef stock, I have never used demi glace befor
I'm going to braise short ribs for a dinner party this weekend. The recipe suggests braising the ribs for four hours, then refrigerating overnight. The next day
Picture yourself a flank veal-cut. The grease and silver tissue are off. I open the flank with a knife to extend it. It's filled with ground meat, apple and rai
I've had various successes (but mostly failures) with the little birds. I'd like your advise on making it tender as can be. My technique is mostly to sear the
I'm making a rack of pork ribs and I want to try and cook them as low and slow as possible, with time not really being an issue. Just wondering if the warm sett
I'm looking at this guide for cooking cuts of beef: http://www.newworldfrontiersman.com/wp-content/uploads/2011/11/1288720744352.jpg and some are supposed to
For pork, does it matter if you marinade first, then sear + braise vs sear + braise first then marinade? More details: I'm trying to cook pork chashu using por
I am cooking a meat stew with a delicious, fatty bunch of oxtails. Initially when browning the meat, I didn't get a sufficient amount of caramelized glaze aroun
tl;dr: I've got 6 lb of super-thick pork shoulder country style ribs. How long should I cook them in the oven if I want them to taste good? I recently bough
I have a go-to chicken dish that I like a lot. I marinate thighs in a soy based marinade and then brown them. Then I mix the marinade flavors, chicken broth and
For a long time, before browning meat that would then braise, I've coated it in flour as to ensure the right consistency for the resulting sauce. Are the downsi
So, the wife and I are in charge of New Years dinner. That involves 2 5-lb boston butts. One dutch oven is allclad, the other dutch oven is cast iron. The brai
I own a Le Creuset French/Dutch oven, but I'm considering getting a Le Creuset braising pan also. I understand the oven is great for large/tall braising and st
I'm getting into braising a lot of pork and beef roasts. Standard routine: pick cuts with more connective tissue, sear on all sides, then into the oven with se
I've made braised beef short ribs several times previously and I've found that when they're braised on a low flame in a cast iron pot over the stove, they ended