On Sep 15, 10:18*am, Aussie >
wrote:
> "Catmandy (Sheryl)" > wrote in news:d5ffd6ff-943e-
> :
>
>
>
>
>
> > On Sep 15, 12:52*am, Aussie >
> > wrote:
> >> Melba's Jammin' > wrote in
> news:barbschaller-
> >> :
>
> >> > In article >,
> >> > (allen brownstein) wrote:
>
> >> >> Hi Folks, Going to make a ChuckRoastapproximate 5lbs, what is the
> be
> > st
> >> >> 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 alw
> > ays
> >> > do mine in the oven, covered, at about 300-325 deg. F. *I have a coup
> > le
> >> > sisters who do theirs on top of the stove. *<shrugs> *You pays your
> >> > money, you takes your choice.
>
> >> You obviously don't have a decentpot/saucepan..... or you have a
> crappy
> >> stove top.
>
> >> BTW, if you did your 'braise' in the oven, it wouldn't be a braise, it
> wo
> > uld
> >> be a casserole.
>
> >> Please adjust your terminology accordingly.
>
> > Maybe that's so in Tasmania,
>
> And in just about every intelligent English speaking country in the world..

But not all, obviously.

>
> > but here in the U.S., braising is the
> > correct terminology whether accomplished in the oven or on the stove
> > top. Braising is a technique which includes both browning the food in
> > some type of fat (butter, oil, the fat that renders off the meat,
> > whatever) and then completing the cooking in liquid.
>
> So your braise is also your casserole?

No. A casserole general is mostly pasta, rice or potatoes.
>
> How about yourPotRoast? That's also a braise.
>
> Why bother with 75 different names for the same thing (in your terms),
> just call everything a braise and be done with it!! Bugger what all the
> top chefs of the world think..... what would they know, hey!!??
>
> --
> Peter Lucas * * * * * * * * * * * * * *
> Hobart
> Tasmania
>

Braise is a verb. It is the technique used. Cook in fat to brown, then
cook in liquid to complete the cooking via steam. Pot roast. stew.
swiss steak. those are all names of dishes that use the braise
technique. It's all braising.

Here in the U.S., a "casserole" is usually predominantly a carb dish:
rice, pasta or potatoes, often with smaller quantities of meat,
usually veggies, and always some kind of sauce (bechamel, cheese
sauce, marinara sauce or, frequently canned creamy soup, etc),
possibly cheese. A "Casserole" is a recipe. Not a technique. Some
places in the U.S., what would be called a "casserole" here in the
greater NY area would be "hot dish" (Minnesota for example).
Casseroles were designed to provide a hearty, filling meal on a tight
budget. For example, you have 2 leftover cooked chicken legs and you
need to feed 6 people: one way to do that is to cook a pound of egg
noodles or other small macaroni. Remove the chicken from the bones,
dice the meat and stir into the cooked pasta with a box of frozen peas
and a sauce made with flour, butter, milk, maybe some chicken broth,
and some yellow cheese mixed in for additional protein. Season to
taste, bake in a buttered gratin dish (what we call here a "casserole"
dish) and voila, chicken casserole--dinner for 6.

Honestly, call it whatever the hell you want. I don't give a flying
fig. But don't get on here all arrogant with your linguistic
beligerence, when you are in the minority here. Yes, there are posters
here from all over the world. But the vast majority of the posters
here use the U.S. dialect. Deal with it.
It's your arrogance that is so offensive.