OpenMac wrote:
hi,

when slow braising on a stovetop (cuz my silly oven won't reach/maintain
a stable temp below 225F ... ), I'd like to "monitor & mmanage" the temp.

Braising isn't done in an oven with a lower temp than that. What
recipe calls for temps below 225? If you have a recipe like that,
ditch it.

Get a decent cookbook and read about braising. Forget measuring temps,
forget precision here. This is one of the most forgiving methods of
cooking.

Pastorio


where in the pot is best to measure the temperature with a digital
probe, and what is the 'right' temperature for a 'slow braise'?

e.g., a 3# veal shank, sitting on top of rutabaga & carrot quarters in a
wine braising liquid, inside a LeCresuet pot.

should the probe be placed:
(a) in the braising liquid?
(b) in the veal shank?
(c) 'suspended' in mid-air in the pot?

and, wherever's best, what are the 'right' temps?

thanks,

richard