On Sep 5, 4:35*pm, "cybercat" > wrote:
> "maxine" > wrote in message
>
> ...
> On Sep 4, 9:48 pm, "Bob Terwilliger" >
> wrote:
>
> > maxine wrote:
> > > I have a recipe that calls for a 3-4 lb brisket, and a 750 ml bottle
> > > of wine. It's braised, obviously, but isn't that an awful lot of
> > > liquid for braising? Even after the reduction of that and the other 2-3
> > > cups of liquid by half?
>
> > When you're braising, the liquid is expected to come about halfway up the
> > meat. (There's no hard-and-fast rule on the minimum or maximum, but
> > halfway
> > is about right.) If the meat is more than three-quarters submerged, then
> > it's probably too much liquid, otherwise it should be fine.
>
> > Bob
> >Thanks, Bob. *I like rules of thumb like that.
>
> He's wrong, though. The best braised meat has much less water, just a splash
> for several pounds is fine for American meats, which contain a lot more
> water.

We're not talking about that saline-injected shit you buy at Walmart,
you nutty bitch. Try to pay attention.