Do you braise with lid on or off?
Online Answer
Add stock or water halfway up the meat you're braising and bring to a boil, then immediately lower to a simmer. Once it's simmering, you can add in aromatics. Cover and keep it at a low simmer on the stovetop or in the oven at 350 degrees F. Cooking low and slow breaks down the tough meat so it's tender and delicious..
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Add enough stock, wine, beer, and/or water to partially submerge the meat – about 1/3 to 1/2 of the meat should be under liquid. This is opposed to stewing in which the meat (usually smaller pieces) is completely covered by liquid for a long, slow cooking time.
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You need to add enough liquid to surround but not submerge the meat—it should just barely skim the meat's surface. The liquid will reduce as you braise, concentrating the flavor of the sauce and letting the meat cook without poaching..
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Uses for "Liquid Gold" (aka Leftover Braising Juices)Many cooks said they like to simmer root vegetables and boneless chicken thighs in the liquid and then serve it over polenta or rice. ... Use it when making a meat sauce. ... Adding these juices to any soup or stew recipe would intensify flavor, adding a real zip. More items...
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What It Looks Like. A braising pan is a large, flat-bottom pan with high sides to hold large cuts of meat such as a roast. The braising pan typically has two side handles to make moving the pan from cooktop to oven easier. Braising pans also have a lid for simmering food without losing moisture.
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