Braise
Advice, Questions, and Discussions about Braise
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Can I use red wine that has turned as a braising liquid? If not, how else may I use it?
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Will a 5lb piece of chuck eye dry out before the center cooks properly?
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How long and at what temp should I cook a 1 lb pork shoulder to get it to fall apart/shred with a fork? Thank you!!!
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Braising a Roast Beef
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Roast v. Sear Before Short Rib Braise
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I'm trying to find a bright, maybe briny counter to a rich and fatty braised lamb shank. I can't get away from starches.
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4.4 lb. beef roast?
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