Kindness & Salt by Ryan Angulo & Doug Crowell

Author:Ryan Angulo & Doug Crowell
Language: eng
Format: epub
Publisher: Grand Central Publishing
Published: 2018-11-12T16:00:00+00:00

BROWNING MEAT FOR BRAISING

Recipes for stews and braises generally instruct the cook to sear meat on all sides before adding liquid and starting the low, slow cooking process. But when you sear in a pan, cooking one side at a time, you end up basically pan-frying the meat, filling your whole house with greasy smoke in the process.

Searing in a hot oven, which roasts the meat on all sides at once, is a more effective and cleaner way to get the job done. This technique works for everything from short ribs to chicken legs:

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