Another Braising & Browning Question
I have a few braising recipes that call for either:
1) Beef Chuck; or
2) Beef Brisket;
Some call for browning before the braise, but without fail each time I try to brown (different heats, different oils, different amount of oil, with and without flour etc), in the final dish, the meat comes Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude