"Lionel Hutz, Esq." > wrote in
:

>
>
> "Aussie" > wrote in message
> 5...
>> Melba's Jammin' > wrote in
>> news:barbschaller- :
>>
>>> In article >,
>>> (allen brownstein) wrote:
>>>
>>>> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the
>>>> best way to cook it, oven or up top on the range
>>>> Thanks for your replys
>>>
>>> I've never had much success/luck braising on top of the stove. I
>>> always do mine in the oven, covered, at about 300-325 deg. F. I have
>>> a couple sisters who do theirs on top of the stove. <shrugs> You
>>> pays your money, you takes your choice.
>>>
>>
>>
>>
>> You obviously don't have a decent pot/saucepan..... or you have a
>> crappy stove top.
>>
>> BTW, if you did your 'braise' in the oven, it wouldn't be a braise, it
>> would
>> be a casserole.
>>
>> Please adjust your terminology accordingly.
>>
>> --
>> Peter Lucas
>> Hobart
>> Tasmania
>>
>
>
> http://www.epicurious.com/tools/food...entry/?id=1511
>
> braise

>
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>

>
> casserole

>
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>



Your information is rather dated. 15 years old in fact.


http://www.themainmeal.com.au/TipTec...g+methods/How+
to+slow+simmer+dishes/How+to+slow+simmer+dishes.htm


"What is the difference between a stew and a braise? What about a pot-roast?
Where does casserole fit in?

* A braise generally uses cubed meat or small cuts with bone-in such as
lamb shanks. A braise uses very little liquid in relation to the quantity of
meat. Meat is barely immersed in the liquid (roughly 1 cup of liquid to 1kg
of meat). The cooking liquid for a braise is highly concentrated and served
as a sauce or gravy. When reheating, a braise may need a little extra liquid
– such as stock or wine.
* Pot-roasting uses the same technique as braising, the difference being
that it requires a larger whole piece of meat such as a lamb shoulder or
piece of chuck. A stew uses more liquid and takes less time to cook as the
meat is completely submerged. It is cooked on the cooktop and served directly
in its cooking liquid.
* A casserole is similar to a stew, but it is traditionally cooked in a
casserole dish in the oven rather than on the cooktop. You can cook it on the
cooktop though, you’ll simply need to pay a little more attention to it as it
cooks – see our tips below."



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.