OpenMac says:

"Vox Humana" said:

"OpenMac" wrote:

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.

I braise at 300F. I have never seen a recipe specify braising below 225F.

won't that have your liquid at a hearty, rolling boil?

if braising requires a simmering liquid, and simmering occurs in the
180-200 range (for low, med, high simmer ...), what's, then , going on
in your 300F braise?

The moron uses a Super Duper pressure cooker.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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