Kate Connally wrote:

> Louis Cohen wrote:
> >
> > Does it make any difference for a stew or braise if you simmer on the=

> > stovetop or in the oven (assuming that you can simmer on the stovetop=
)?
> >
> > Which one is more energy-efficient?
>
> I don't know or care about the energy efficiency but lately
> I've taken to doing things in the oven that are normally
> done on top of the stove in order to avoid having grease
> spatter over the top of the stove and having to clean it
> up. I do almost all my browning in the oven rather than
> in a skillet. Anything I feel will cook just as well in
> the oven I now do in the ovens. Much less work in the
> end.

I brown stewing meat and saut=E9 the onion, carrot, celery and mushrooms =
on top
of the stove in a large heavy bottom pot (Paderno), add the broth and
thicken it on the stove. Then it goes into the oven. I find it too hard t=
o
keep it as a nice simmer on the stove, and boiling makes for a tough stew=
=2E I
get great results in the oven.