After placing meat on a bed of veg and braising in a wine/stock mixture for a few hours, the carrots taste great, but they don't have a nice texture. How do I
Much of the braising guidance I've read emphasizes the importance of a tight-fitting lid. For example, in All About Braising, pp. 18-19, Molly Stevens provides
Question is basically as is in the title. After simmering for hours, I would expect beef or pork to look fully cooked and grey in the centre, but it'll come out
I just made braised short ribs with balsamic vinegar, and after taking it out of the oven all the liquid turned clear! Here is a picture of the result (sans a f
My understanding is cooking over long periods will break down collagen and other proteins. Won't the breakdown of protein cause the meat to lose structural inte
The Staub cocotte has a black interior (in contrast to the Le Creuset) as can be seen below. Does this black interior significantly increase the chances of acci
I let brine overnight a 450 g piece of point cut beef breast. Then I dry rubbed it with spices and put in my small crock pot with 150 ml of Guinness, a cou
Obviously there are major differences if the pot roast is cooked uncovered in the oven. That aside, are there differences if it is covered?
I just read a pork carnitas recipe and part of the workflow/steps went like this: braise meat (e.g. pork shoulder, pork butt) for 8+ hours remove meat, keep bra