Frogleg wrote:

> Braising (cooking previously browned meat in a covered container with
> a small amount of liquid) and roasting (exposing meat to dry oven
> heat) are rather different processes. The puzzle is why this is a
> *new* problem for you. Water baths are used for oven-cooked dishes
> like custards to both even out the heat and expose the pan to
> temperatures lower than 212F.


Reread the original message:

"A friend thinks it's because I use a bit of water at the bottom of the
roasting pan. But the meat is always on a rack inside the pan so
doesn't sit in the water."


No braising at all.




Brian Rodenborn