Quote:
Originally Posted by Charlatan
Some tips on braising from Harold McGee:
• Start the braise in a cold oven or over a cold burner, and let the the liquid slowly heat over a period of two hours. McGee says that the time that the meat spends below 120F replicates the aging process, weakening connective tissue, so a slow, deliberate warming will make it even more tender.
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i was unaware of this. i've always had a pre-heated oven. this sounds like a great technique.
now i gotta braise something.