Insights, tips, and restaurant reports from CHOW editors and Chowhound.
There are lots of ways to make great braised meats, and hounds employ variations on basic techniques depending on their preferences and the results they want.
The basic method starts by searing the meat, then adding liquid. They should come part way up the depth of the meat, not submerge it. If it is cooked in a Dutch oven with a tight-fitting lid at a steady temperature, the meat will cook evenly, even if not turned. Many do turn the meat, though, so that both sides will be exposed to the braising liquid and so it won't stick. valerie spoons some of the braising liquid over the meat periodically, which is a good option when braising large roasts.
Braised foods taste even better a day or two after cooking, and some hounds make them in advance and chill the dish overnight to reheat and serve the next day. c oliver cooks the day before, removes the meat from the liquid and refrigerates the two separately. "I can then easily lift off the congealed fat which is hard to do if the meat is in the liquid," she says. valerie slices braised brisket, lays it in a clean Dutch oven, covers with the sauce, and refrigerates.
There are many methods of creating a sauce from the braising liquid. Straining out the vegetables and reducing the liquid concentrates its flavors and makes an elegant sauce. If you wish to thicken the liquid, you can purée some or all of the vegetables and mix them into the liquid, or simply purée it all together in the pot, using a hand blender. Or thicken the liquid using a cornstarch or arrowroot slurry or a beurre manie (equal parts flour and butter kneaded together). "The beurre manie just adds that extra touch from the butter," thinks jcattles.
Discuss: A Few Questions Beyond the Braising Basics
A compelling business story in DailyFinance points out that since declaring their own (old recipe) pizza to be a bunch of cardboard-tasting garbage, the Domino's Pizza chain has done quite well for itself, indeed:
"Earlier this week, Domino's, America's second-largest pizza chain, reported that fourth quarter profits more than doubled year over year to $23.6 million from $11 million. Total revenue for the quarter came in at $462.9 million, an 8.1% increase over last year, with U.S. same-store sales climbing 1.4% and international same-store sales increasing by 3.9%."
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RHT in JAX's oxtail experiences have not been promising. RHT in JAX has sampled oxtail at two restaurants, and "at each place, it seems like a chore to get the meat off the bone, as there is still a lot of fatty connective tissue." Is it worth trying again?
Don't give up, says giveittomikey. When prepared properly, they are delicious! "They should be fall off the bone tender," he says. "This way the natural gelatin in the bone has also thickened the gravy." There should be no problem getting the meat off the bone: "the problem seems to be that in some cases people do not allow enough time for them to simmer slowly," says giveittomikey. "When I fix oxtails, I cook them till the cartilage disks separate from the bones," says paulj.
In addition to cooking time, there's also a quality issue. "You need good tail and to cook it properly," says joonjoon. "There are cheap tail out there that never soften up no matter how long you cook it. For me the perfect oxtail is bursting with fat and gelatin and falls right off the bone." racer x agrees. "I prefer them meatier and fattier myself," he says. "The fatty ones are horrible for your health, I'm sure, which is why I rarely eat them nowadays, but they tend to be more tender and flavorful."
If you're going to try your hand at cooking oxtail, you might like this recipe for Oxtail and Barley Soup.
Discuss: Are ox tails just not for me?
Carob is not a substitute for chocolate. "The poor carob pod and its syrup became horribly maligned during the 1970s as some kind of chocolate substitute," says Plain Jane. "Memories of carob brownies still make me shudder with revulsion." But it turns out that there are pleasures to be had from carob in its own right. "It wasn't until the last year that at the urging of a friend, I finally picked up and tried a carob pod on a wildflower hike in the countryside. It was love at first bite!" says Plain Jane, who lived in carob-growing Cypress. "Carob syrup is rich, dense, and complex like molasses, but not as thick or heavy," she says. "Use it when you want a flavor between molasses and honey." In particular, try carob syrup with fresh figs during fig season, says Plain Jane, preferably accompanied by some Greek yogurt or vanilla ice cream.
Discuss: In defense of Carob syrup!
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Is it possible to find good marmalade in the United States? As far as orange marmalade is concerned, says Karl S, make sure your marmalade is made from sour (Seville) oranges, not regular sweet oranges: "a lot of American marmalade is of the sweet type, which is not the gold standard, as it were," he says. Imports are often a better bet. plum likes Wilkinson's Tiptree Tawny thick-cut marmalade, with its "dark, almost caramelised flavour and thick pieces of orange rind." It can be found in some large supermarkets or British import stores, says plum. And along the lines of dark, caramelized marmalade, cheesemaestro recommends Busha Browne's "Burned Orange Marmalade," made in Jamaica. "Availability in the US is spotty, but Gourmet Library in N.J. has it now," he says.
As for non-orange marmalades, Linda Whit thinks the tangerine marmalade from Aloha from Oregon is fantastic. cavandre likes Stonewall Kitchen Pink Grapefruit Marmalade, which isn't as sweet as most others. And smtucker loves all the Trappist Monk marmalades, but especially the lemon. KristieB agrees: "I would love to find another jar of that lemon marmalade. It was fabulous! I also like Rose's Key Lime marmalade on English muffins."
Discuss: what's the best brand of marmelade (orange or other)?