"OpenMac" > wrote in message
news:2004070217284316807%OpenMacNoSpam@speakeasyne t...
> On 2004-07-02 16:57:49 -0700, "Vox Humana" > said:
>
> >
> > "OpenMac" > wrote in message
> > news:200407021456507713%OpenMacNoSpam@RemoveMEspea keasynet...
> >> hi,
> >>
> >> when slow braising on a stovetop (cuz my silly oven won't
> >> reach/maintain a stable temp below 225F ... ), I'd like to "monitor &
> >> mmanage" the temp.
> >
> > I braise at 300F. I have never seen a recipe specify braising below
225F.
>
> won't that have your liquid at a hearty, rolling boil?
>
> if braising requires a simmering liquid, and simmering occurs in the
> 180-200 range (for low, med, high simmer ...), what's, then , going on
> in your 300F braise?
>

You aren't going to get any simmering unless the liquid is at the boiling
point. At sea level, that would be 212F. At 180F you are just giving it a
nice sauna. Three-hundred is a pretty common temperature for braising.
Some people go to 325. Give it a try, it will be lots easier than what you
proposed.