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Post by Deleted on Apr 11, 2015 0:29:41 GMT
Here lately if I think a meat might be tuff I have been wrapping it in foil, baking it at Low Heat for couple hours.
I had some Rabbit I breaded it, browned it, wrapped it in foil, put it in the oven for a couple hours. Seems in past I have cooked other meat like Chicken like this but put it in Crock Pot with little water.
Am I right on this? I need it tender in order to eat with no teeth.
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Post by Deleted on Apr 11, 2015 1:14:40 GMT
Marinate it overnight in Italian dressing and cook it slow. The citrus in the marinade will tenderize it before cooking. Only slow cooker I have is an old Dutch oven, set it on a couple coals and put a couple on the lid. All good in 3-4 hours....James
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Post by daylilydude on Apr 11, 2015 1:15:26 GMT
Low and slow is good, but I digress... I use the crock pot more than the over... lol!
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Post by Deleted on Apr 12, 2015 4:55:21 GMT
A pressure cooker works pretty well too.
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Post by Awnry Abe on May 8, 2015 3:17:08 GMT
That is braising BRP! Spot on!
My general braising technique:
Salt & pepper meat.
Hot sear in the pan that I will roast in.
Deglaze with liquid.
Roast at low XXX temp for XXX long.
Depending on the meat and cut, that general technique will be tweaked to the situation. I often also dredge in flour, but not always. Sometimes finely chopped carrot/celery/onion goes in with the braise. You just gotta lay the meat on the counter and let it talk to you, and follow its lead.
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