On 2016-11-15, U.S Janet B > wrote:

> Just how much water are you using?

A lot depends on what I'm cooking. Any meat with "water added" is a
mess. If I cook in the pressure cooker, I end up with more water than
when I started. This is most pork roasts, today. When I make beef
Bourguignon, I use the pressure cooker cuz I do not use "water added"
beef.

That's why I add enough liquid, then cook in my "big orange" Le
Creuset in the oven. The lack of a tight seal means most of the
liquid will evaporate and I often hafta add liquid before the pork is
finished cooking. A pressure cooker is faster, but no moisture is
lost. That's the reason I can end up with more liquid than when I
started, so beware!

> After you have browned the beef (it should cover most of the bottom
> of the pan) you add water until it comes one-third of the way up the
> side of the meat. That isn't much water at all.

I do add enough liquid --about 1/3 to 1/2 way up the meat-- when
cooking in my big orange, cuz I know it will evaporate.

> Then that little bit of water deglazes the pan, mixes with whatever
> seasonings, herbs, onions and fats are there and that is what
> braises the meat. You need to check the pot during cooking to make
> sure it doesn't go dry. If it does, you add a little more water.
> You never fill the pot up with water. If you do it right, the stuff
> in the bottom of the pot turns a wonderful deep brown and makes
> wonderful gravy.

Like I sed, try citrus juices. The remaining sauce is to die for. My
veggie/spice/citrus additions are usually no more than this:

juice from couple oranges
couple limes
New Mexico ground chile pwdr
oregano
cumin
fresh garlic
couple onions
bay leaves
some chkn stk


nb