When you braise meats, do you put a little trivet between the pan
bottom and the meat to keep it out of the liquid? I never do, but a
friend at work does and swears the meat turns out better - less like a
crock pot stew, and more like a roast.
--
EZ Larry from St. Louis

EZ Larry > wrote:

>When you braise meats, do you put a little trivet between the pan
>bottom and the meat to keep it out of the liquid?

Not really, but sometimes I let some of the sauteed onions/carrots
lay under the cut of meat. Still, you want the liquid coming
up one-third the height of the meat so I don't think it can make
much difference.

If you have too-thin of a pot, such that it's subject to hot spots,
that might be another reason to not have the meat lay diretly
on the bottom of the pot.

Steve

On Aug 17, 8:20*pm, EZ Larry > wrote:
> When you braise meats, do you put a little trivet between the pan
> bottom and the meat to keep it out of the liquid? I never do, but a
> friend at work does and swears the meat turns out better - less like a
> crock pot stew, and more like a roast.
> --
> EZ Larry from St. Louis

=======================

I never have, but if the meat were browned before cooking, it might
keep some of the juices inside. Then the meat might keep that nice
outside and still not dry out. My mother always put a little water in
the bottom of any roasting pan unless she was making Yorkshire with
the roast beef.
Lynn in Fargo

EZ Larry wrote:
> When you braise meats, do you put a little trivet between the pan
> bottom and the meat to keep it out of the liquid? I never do, but a
> friend at work does and swears the meat turns out better - less like a
> crock pot stew, and more like a roast.


Wouldn't it be steamed that way?

gloria p

In article >,
EZ Larry > wrote:

> When you braise meats, do you put a little trivet between the pan
> bottom and the meat to keep it out of the liquid? I never do, but a
> friend at work does and swears the meat turns out better - less like a
> crock pot stew, and more like a roast.


By definition, braising involves cooking the meat IN the liquid, not
above it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, blahblahblog is back and
most recently updated last night, 8-17-2008. Fair entries are DONE!

On Sun, 17 Aug 2008 20:20:29 -0500, EZ Larry
> wrote:

>When you braise meats, do you put a little trivet between the pan
>bottom and the meat to keep it out of the liquid? I never do, but a
>friend at work does and swears the meat turns out better - less like a
>crock pot stew, and more like a roast.

What do you mean by more like a roast? If I want a roast, I buy a
better cut and dry roast it.

When I braise, I use the cheapest cut possible (chuck) and I want it
to fall apart in strands when I put a fork in it. Also, my braised
meat has a caramelized exterior, unlike stew meat, because it is not
submerged in liquid.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun, 17 Aug 2008 20:20:29 -0500, EZ Larry
> wrote:

>When you braise meats, do you put a little trivet between the pan
>bottom and the meat to keep it out of the liquid?

The roast is never "out" of the liquid since I add enough to prevent
dryness. I always slice onions one half inch thick and put them
under my chuck roast. The roast starts out "racked" but doesn't end
up that way.

EZ Larry wrote:
> When you braise meats, do you put a little trivet between the pan
> bottom and the meat to keep it out of the liquid?

That's not braising, that's steaming.

On Mon, 18 Aug 2008 01:35:16 +0000 (UTC),
(Steve Pope) wrote:

> sometimes I let some of the sauteed onions/carrots
>lay under the cut of meat.

That's what I've done for years. It's worked so far, I'll keep doing
it that way.

Thanks, all, for the replies.
--
EZ Larry from St. Louis