should the probe be placed:
(a) in the braising liquid?

Yes, in the liquid... if you must...

ok.


Don't sweat it, I'd say. Braising is essentially simmering in a sealed
vessel. So, just check if it does barely simmer a few times, that's
all. As long as the food is surrounded by some watery liquid, the
temperature won't exceed boiling, anyway.

so, the next question (argument?) is HOW MUCH liquid? ... i've
heard/read everything from "just a half inch deep" to "1/3 of the meat
should be submerged" to "barely covered" ...


If you insist on sweating it, see, for example,
http://www.exploratorium.edu/cooking/icooks/2-1-03article.html.

This is an excellent site! speaks to the (former) cone-head in me ...

thx!

richard