Should meat be covered while braising?
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- Опубліковано 15 бер 2024
- I wondered how much difference it Mamés whether meat is fully submerged vs. partially submerged while braising, so I tested it.
Check for my newest #askkenji column over at @nytcooking or a more detailed explanation and all of my testing notes. And if you’ve got more questions you’d like me to test and answer, leave them in the comments! - Навчання та стиль
This is like the opposite of a clickbait video, pretty much straight to the point and no fluff. Excellent work
Best use of blue painting tape. Very helpful, thank you! 😊
Thanks for covering that 😂
Uncovering that, actually 😂
Hahahahahaha too funny
I appreciate the scientific approach used for your short. I typically braise with some exposure and leave it uncovered in a 285 oven for maximum flavor development. I will flip the meat at least once during the roasting hours because I'm not a maniac.
Thx JKLA! I'm braising a corned beef (that I corned all on my own this past week 😮) I'm planning on serving tomorrow and wasn't sure if I should cool it in the liquid. Your answer came at the perfect time!!!
really appreciate these beef advice videos. chuck roast is often at a sale price here in the puget sound area and it's one of the most affordable ways for me to feed my family
I really appreciate the examples that you took the time to test alongside the information; very helpful
Thank you! I really appreciate your recent braising videos.
One addition would be to test what happens if exposed with lid open va lid closed
I was just looking in The Food Lab since watching his last braising video. Lid on = mini pressure cooker, higher temps, dry meat. Lid off = evaporation, holding the liquid at 185F, which is perfect for braising.
You can meet halfway and crack the lid to keep it just under boiling. Kenji has talked about it in the past, I think in some chili video. @@gabelstapler19
@@gabelstapler19re using the pressure cooker, *never* use the quick release when the cook cycle is done, because the rapid boiling will force juices out of your meat too and dry it out. If you want to speed up the cooling process, you can put a wet cloth atop the cooker lid instead, which will draw away some of the heat instead.
Thank-you very much. I am definitely going to keep this in mind in the future.
Great video, It was informative and to the point. Thanks for all the advice and recipes through the years!
One of the most useful cooking tips ever!
Hi Kenji, That was fantastic. I have a piece of beef sitting on the counter now waiting to be cooked and I'll definitely be using your technique. thank you
Hey Kenji, I have a general understanding of how a pressure cooker works and how the pressure affects cooking time, but I'm not entirely sure of the effects on food compared to another cooking method like a pot on the stove or a dutch oven in the oven or something like an electric slow cooker.
From what I understand something like a dutch oven can help with more browning + flavour and there is also some concept of dry vs wet heats but I'd like to know exactly when it might be more beneficial to opt for one method over another! (time constraints withstanding) Thanks!
This is perfect. Thank you.
Thanks Kenji. Please clarify if you braise in oven with lid on or off.
Thank you so much, this was wonderful.
Great info as always
This is S-tier content. Well done.
concise and useful ❤
This is actually super useful to know- braise with he lid off and let i cool it's juices for the best flavor and texture.
It's not about the lid being off -- it's about the meat being not fully covered by the braising liquid. You can have the lid mostly on but just slightly ajar and still develop plenty of good browning (especially if braising in the oven)
This is the best, thank you 🙏
amazing and useful video!
This is the same reason to cook your beer brats over the open flame on the grill and then FINISH in the beer/butter/onion bath to rehydrate. This is opposite how most people do it but if you spend any time in Milwaukee, you now know better.
Interesting, it's nice to see a methodical test for it.
But is water content really a good way of measuring how juicy meat is? I've always heard it was more about fat than water. For example, partially drying a steak before cooking makes it often feel more juicy.
Fantastic information density in this 2-minute video!
tldr: braise meat partially exposed, let the meat cool down in its own liquid overnight, and gently reheat it to serve
Can you also emulsifiers to your braising liquid to help re-emulsify any any that separates, if so I wonder what best options, timings, and other decisions would be important to consider
Gonna borrow this for my next batch of birria.
Great video
Have you ever considered a live podcast where you can answer questions by the viewers?
I have heard that red wine can become bitter while braising, and that white wine is a better choice.
I tend to use chicken stock(usually homemade) and good store bought beef stock. With a little balsamic added for a winey, wine-ish(?) complexity while reducing the braising liquid.
Thoughts? Particularly about the wine.
Short ribs are singing to me...
Thanks❣
What are your thoughts on turning during braising? I live the better part of a mile up, and it definitely influences moisture loss. In fact, I just finished braising a bunch of oxtail and I found that it was dehydrating and browning much faster than expected. Yet, turning the meat every hour or so seems to have avoided issues with the meat turning into leather on its exposed side.
/sidebar Hair looks great man!
What about leaving lid on/off during braise? Kimball at Milk Street has been preaching no stovetop searing and braising with lid ajar for easy Maillard reaction.
Awesome vid
Great to the point video, but I dont get one thing: how does the browning in the exposed food affect the flavour of the braising liquid, if that part is not actually ij the liquid? Is it about "drippings" or did you turn the meat over at some point?
🔥 thank you
QUESTION: If sous vide meat for 5 hours, is there a difference if you had marinated it in the fridge for say 2 hours or not? I find the 5 hours of sous vide kind of does the marination?
Ask Kenji: I've been experimenting with marinating some meats with a miso rub. I'm testing some recipes, and the meat seems to be more tender and has a lot of that umami flavor. Have you done any testing with this? How does it compare to using something like onions or a braising technique? Didn't know if you've had experience with this, or have tried it. Thank you!
Kenji has spoken
Hi Kenji. Totally off topic question - please can you explain why grilled/broiled pork loin goes from tender to tough as it cools down? I marinaded some cubes of pork loin in olive oil, white wine vinegar, salt, pepper, and oregano for 24 hours, then grilled them until they looked tasty. They were delicious and tender when hot, but within about 30 mins they were noticeably tougher so the leftovers aren't nearly as good. What is the reason for that? Something to do with water evaporation? Thanks a lot!
Is that also for crockpot cooking?
perfect.
I have a completely different question about braising. I use my enameled cast iron dutch ovens to braise, but the pots are too heavy for me to lift when full for me to safely put it in the oven. Just fyi, I’ve been battling a chronic illness for over a year and I’ve lost a ton of muscle mass as a result, which has turned me into a weakling with tendon damage in my elbows and wrists. Super annoying. Since I can’t get my Dutch oven into the oven, I simply make sure the lid is on tightly and let it simmer away on my stovetop for approximately the same amount of time the recipe calls for.
I honestly can’t detect a difference in my finished dishes, so am I missing something important by cooking this way? I have those pots with the bumps on the lid interior that collect moisture and lets it drip back down onto the pot’s contents, and I’ve never had to top off the liquid while the lid is on.
What am I sacrificing in quality by braising on the stovetop? Obviously I can’t skimp on safety, so I have to live with whatever shortcomings this braising method has. But I am curious to know what I’m giving up.
What benefit is there to braising in a liquid vs. on a roasting rack (above the liquid) and then cooling in the liquid or basting?
Perhaps an unpopular question given the “magic” of braising. In theory you would get better browning flavor and drippings as well.
Does exposed part of meat absorb any of the flavor from the liquid?
What recipe are you using to test this chef? Would love to give it a try.
This was a literally just chucks of beef and stock. No recipe.
Hey Kenji, does this imply that both braises were done lid off the whole time? I would think if the lid was on it wouldn’t matter whether the beef was submerged or not?
Lid slightly cracked.
Makes sense, thank you
Does this mean you then need to submerge the exposed parts prior to cooling?
do you braise with the lid on or off?
Legit thought those were musk pods in the thumbnail
Did you use a proportionate amount of meat and liquid for both fully and partially covered? If it's an equal amount of meat and differing amounts of liquid, couldn't part of the flavor difference be a result of a more concentrated broth?
For that test I used the same amount of liquid reduced to the same level. In one case the meat was fully submerged. In the other the meat was slightly elevated using a metal rack.
What if you're braising on top of the stove? Lid cracked or not?
I have another question: I get notifications from you, but when I click on them sometimes they just disappear. Which French chicken recipe is your favorite comfort food? How can I find it?
Not sure what French chicken you mean.
@@JKenjiLopezAltI got a notification from Serious Eats yesterday, saying, "This French chicken is my favorite comfort food."???
I haven’t worked for serious eats for several years now.
smart guy
Figured it was common sense to cover it in liquid to prevent drying 🤷🏻♂️
With this test did you cook them in a vessel that was completely covered, partially covered, or completely open during its cooktime in the oven?
Very slightly ajar.
Gimme that Herculaneam scroll look 😋
No wonder braised food always tastes better the next day.
hold up, make my pot roast earlier? .... let cool/reabsorb liquid, gently reheat for supper to serving temp?
Yes!
@@JKenjiLopezAlt something tells me I should take your word for it ....
me, a vegetarian, nodding along
¡No mames!
coooooooooooool
pls don't use this vertical videoformat. it's ugly
There are plenty of other videos you can watch.
I'm wondering about the lid on the dutch oven. Lid cracked? Or completely closed?
Just want to grieve for beef prices, $30 for a chuck roast. 🥲