"Dave Smith" > wrote in message
...
> Harlan Messinger wrote:
>
> > An article in this month's Gourmet discusses Harold McGee, author of
> > "On Food and Cooking", which many restaurant kitchens, reportedly, use
> > as a bible, and which is coming out in an entirely reworked edition
> > next month. According to the article, "the original [edition] is
> > renowned for having destroyed the myth, popularized in the mid-1800s
> > by German chemist Justus von Liebig, that searing meat would seal in
> > its juices."
> >
> > I've made any number of current recipes that call for browning meat
> > before braising or stewing it. Is McGee mistaken? Are the authors of
> > these recipes out of touch with modern science on the subject? Is the
> > pre-searing being done for some reason other than to seal in the
> > juices? Or can I safely skip the inconvenience of the browning step
> > from now on?
> >
>
> You can skip the searing and cook your meat in the liquid. It was be
> cooked, but I don't think it will be as nice or taste as good. My wife
> taught me the art of braising. She was always good at it and makes
> incredible beef stew, ox tails and beef short ribs. It helps to get a
> nice rich colour and taste. Long slow cooking gives it the texture.
>

I too love short ribs, oxtails, and the like. If you have never tried beef
cheeks, you ought to.


--
Peter Aitken

Remove the crap from my email address before using.