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Do browning for braise in advance?
Is there any harm in doing the browning for say a beef or chicken
braise in advance? Since it can splatter and needs to be done in batches, it is not really convenient doing it while guests are there. I would just do the browning and put the meat in the fridge until it is time to start the braise. |
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Do browning for braise in advance?
"Mike C" > wrote in message ... > Is there any harm in doing the browning for say a beef or chicken > braise in advance? Since it can splatter and needs to be done in > batches, it is not really convenient doing it while guests are there. > I would just do the browning and put the meat in the fridge until it > is time to start the braise. But braising takes a while. |
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Do browning for braise in advance?
On Dec 8, 11:57 am, Mike C > wrote:
> Is there any harm in doing the browning for say a beef or chicken > braise in advance? Since it can splatter and needs to be done in > batches, it is not really convenient doing it while guests are there. > I would just do the browning and put the meat in the fridge until it > is time to start the braise. I suppose no harm would be done but why not do the entire dish in advance? Refrigerate it overnight, and then all you have to do is simmer it to heat when the guests arrive. Not only would you gain more control of timing your event, but many braises and stews improve in flavor with the overnight cooling. Or, if you are doing the kind of dish where potatoes or other veggies are added in the last hour or less of cooking, pre-cook it that point. Then finish it the next day. -aem |
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Do browning for braise in advance?
Mike C wrote:
> > Is there any harm in doing the browning for say a beef or chicken > braise in advance? Since it can splatter and needs to be done in > batches, it is not really convenient doing it while guests are there. > I would just do the browning and put the meat in the fridge until it > is time to start the braise. Browning only partially cooks the meat, so putting it in the fridge before braising puts it through a temperature range that subjects it to bacteria growth. Most braised dishes cane be done ahead of time and reheated, much safer to put the meat through those temperature zones after it has been fully cooked. My suggestion would be to do it as late as possible before guests arrive and keep it hot. |
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Do browning for braise in advance?
"aem" > wrote in message ... > On Dec 8, 11:57 am, Mike C > wrote: >> Is there any harm in doing the browning for say a beef or chicken >> braise in advance? Since it can splatter and needs to be done in >> batches, it is not really convenient doing it while guests are there. >> I would just do the browning and put the meat in the fridge until it >> is time to start the braise. > > I suppose no harm would be done but why not do the entire dish in > advance? Yep. |
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Do browning for braise in advance?
On Dec 8, 2:12 pm, aem > wrote:
> On Dec 8, 11:57 am, Mike C > wrote: > > > Is there any harm in doing the browning for say a beef or chicken > > braise in advance? Since it can splatter and needs to be done in > > batches, it is not really convenient doing it while guests are there. > > I would just do the browning and put the meat in the fridge until it > > is time to start the braise. > > I suppose no harm would be done but why not do the entire dish in > advance? Refrigerate it overnight, and then all you have to do is > simmer it to heat when the guests arrive. Not only would you gain > more control of timing your event, but many braises and stews improve > in flavor with the overnight cooling. Or, if you are doing the kind > of dish where potatoes or other veggies are added in the last hour or > less of cooking, pre-cook it that point. Then finish it the next > day. -aem I have done that. I find it works well for beef or chicken dark meat. I find that for chicken breasts, it can get dry after reheating. I prefer the dark meat, but many of my guests don't like dark meat..... |
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Do browning for braise in advance?
Mike C wrote:
> Is there any harm in doing the browning for say a beef or chicken > braise in advance? Since it can splatter and needs to be done in > batches, it is not really convenient doing it while guests are there. > I would just do the browning and put the meat in the fridge until it > is time to start the braise. I usually brown meat before I braise it. I don't suppose it makes any real difference, except for an esoteric one. Just looks more palatable Jill |
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Do browning for braise in advance?
On Dec 8, 8:01 pm, "Janet" > wrote:
> "Mike C" > wrote in message > > ... > > > > > On Dec 8, 2:12 pm, aem > wrote: > >> On Dec 8, 11:57 am, Mike C > wrote: > > >> > Is there any harm in doing the browning for say a beef or chicken > >> > braise in advance? Since it can splatter and needs to be done in > >> > batches, it is not really convenient doing it while guests are there. > >> > I would just do the browning and put the meat in the fridge until it > >> > is time to start the braise. > > >> I suppose no harm would be done but why not do the entire dish in > >> advance? Refrigerate it overnight, and then all you have to do is > >> simmer it to heat when the guests arrive. Not only would you gain > >> more control of timing your event, but many braises and stews improve > >> in flavor with the overnight cooling. Or, if you are doing the kind > >> of dish where potatoes or other veggies are added in the last hour or > >> less of cooking, pre-cook it that point. Then finish it the next > >> day. -aem > > > I have done that. I find it works well for beef or chicken dark meat. > > I find that for chicken breasts, it can get dry after reheating. I > > prefer the dark meat, but many of my guests don't like dark meat..... > > I'm wondering what you mean by "braising." It's not a term usually applied > to cooking chicken. Well, really any vegetable or meat can be braised. With chicken I brown it and then cook it almost covered in a liquid. It is good for chicken in that it keeps it moist. Coq Au Vin is really a braising technique with red wine. |
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Do browning for braise in advance?
On Dec 8, 5:49 pm, Mike C > wrote:
> On Dec 8, 2:12 pm, aem > wrote: > > > > > On Dec 8, 11:57 am, Mike C > wrote: > > > > I suppose no harm would be done but why not do the entire dish in > > advance? Refrigerate it overnight, and then all you have to do is > > simmer it to heat when the guests arrive. > I have done that. I find it works well for beef or chicken dark meat. > I find that for chicken breasts, it can get dry after reheating. I > prefer the dark meat, but many of my guests don't like dark meat..... Maybe it's the dryness your guests prefer over dark meat. Chicken breast is not a good braiser. It's inherently dry. It's also most susceptible to that danger zone of partially cooked meat. |
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Do browning for braise in advance?
In article >,
"jmcquown" > wrote: > Mike C wrote: > > Is there any harm in doing the browning for say a beef or chicken > > braise in advance? Since it can splatter and needs to be done in > > batches, it is not really convenient doing it while guests are there. > > I would just do the browning and put the meat in the fridge until it > > is time to start the braise. > > I usually brown meat before I braise it. I don't suppose it makes any real > difference, except for an esoteric one. Just looks more palatable > > Jill Read it again, Jill. -- -Barb, Mother Superior, HOSSSPoJ Notes about our meals in Tuscany have been posted to http://www.jamlady.eboard.com; 10-16-2007 |
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Do browning for braise in advance?
Mike C wrote:
> Is there any harm in doing the browning for say a beef or chicken > braise in advance? Since it can splatter and needs to be done in > batches, it is not really convenient doing it while guests are there. > I would just do the browning and put the meat in the fridge until it > is time to start the braise. I have heard that some restautants will half-cook meat like this in order to be able to serve a preparation rapidly. With chicken, where bacteria is a concern, I would worry that this procedure would bring the interior of the chicken pieces to near-room temperature for too long of a time (i.e. it would partly warm up when you brown it, then partly cool down, then warm up again when you cook it.) Steve |
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Do browning for braise in advance?
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Do browning for braise in advance?
"Melba's Jammin'" > wrote in message ... > In article >, > "jmcquown" > wrote: > >> Mike C wrote: >> > Is there any harm in doing the browning for say a beef or chicken >> > braise in advance? Since it can splatter and needs to be done in >> > batches, it is not really convenient doing it while guests are there. >> > I would just do the browning and put the meat in the fridge until it >> > is time to start the braise. >> >> I usually brown meat before I braise it. I don't suppose it makes any >> real >> difference, except for an esoteric one. Just looks more palatable >> >> Jill > > Read it again, Jill. > -- lol |
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Do browning for braise in advance?
Melba's Jammin' wrote:
> In article >, > "jmcquown" > wrote: > >> Mike C wrote: >>> Is there any harm in doing the browning for say a beef or chicken >>> braise in advance? Since it can splatter and needs to be done in >>> batches, it is not really convenient doing it while guests are >>> there. I would just do the browning and put the meat in the fridge >>> until it is time to start the braise. >> >> I usually brown meat before I braise it. I don't suppose it makes >> any real difference, except for an esoteric one. Just looks more >> palatable >> >> Jill > > Read it again, Jill. Read what again? He wants to know if he should brown meat/chicken/whatever before he (first) refrigerates it, then braises it. What did I miss? Jill |
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Do browning for braise in advance?
Mike C > wrote:
> Is there any harm in doing the browning for say a beef or chicken > braise in advance? �Since it can splatter and needs to be done in > batches, it is not really convenient doing it while guests are there. Um, use an appropriately sized brazier. Why do any cooking while guests are there... it usually ain't convenient bathing your butt while guests are there either. > I would just do the browning and put the meat in the fridge until it > is time to start the braise. Why not just finish the dish completely, ALL brased dishes taste better reheated the next day. |
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Do browning for braise in advance?
On Dec 9, 5:55 pm, Dave Smith > wrote:
> Sheldon wrote: > > > > > > I would just do the browning and put the meat in the fridge until it > > > > > is time to start the braise. > > > > > Why not just finish the dish completely, ALL brased dishes taste > > > > better reheated the next day. > > > > With the exception of chicken. > > > Nonsense... braised chicken/stewed chicken is always better the next > > day. > > Nonsense? I think not. I find that chicken that has been braised too long > loses all of its flavour and texture. It is even worse when reheated the > next day. Braised beef, OTOH, is much tastier. "...braised too long," you say. Sure, that will suffer. But nothing says that cooling overnight and serving the next day has to equal cooked too long. Just make appropriate adjustment to the original cooking and reheating times. I have made Coq au vin the day before dinner parties many times and it has never been "braised too long." -aem |
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Do browning for braise in advance?
On Dec 9, 10:10 pm, aem > wrote:
> On Dec 9, 5:55 pm, Dave Smith > wrote: > > > > > Sheldon wrote: > > > > > > > I would just do the browning and put the meat in the fridge until it > > > > > > is time to start the braise. > > > > > > Why not just finish the dish completely, ALL brased dishes taste > > > > > better reheated the next day. > > > > > With the exception of chicken. > > > > Nonsense... braised chicken/stewed chicken is always better the next > > > day. > > > Nonsense? I think not. I find that chicken that has been braised too long > > loses all of its flavour and texture. It is even worse when reheated the > > next day. Braised beef, OTOH, is much tastier. > > "...braised too long," you say. Sure, that will suffer. But nothing > says that cooling overnight and serving the next day has to equal > cooked too long. Just make appropriate adjustment to the original > cooking and reheating times. I have made Coq au vin the day before > dinner parties many times and it has never been "braised too long." > -aem Do you guys reduce the liquid when you make it or the next day after reheating everything? |
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Do browning for braise in advance?
Mike C wrote:
> > > > "...braised too long," you say. Sure, that will suffer. But nothing > > says that cooling overnight and serving the next day has to equal > > cooked too long. Just make appropriate adjustment to the original > > cooking and reheating times. I have made Coq au vin the day before > > dinner parties many times and it has never been "braised too long." > > -aem > > Do you guys reduce the liquid when you make it or the next day after > reheating everything? I remove the meat, boil the liquid and use Veloutine to thicken. Boiling toughens the meat. When braising beef I usually thicken it before cooling it for use the next day. When braising chicken I plan to eat it right away. In my experience, braised beef tastes better the next day but braised chicken does not. Apparently some people disagree. |
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Do browning for braise in advance?
On Dec 12, 9:01 am, Dave Smith > wrote:
> Mike C wrote: > > > > "...braised too long," you say. Sure, that will suffer. But nothing > > > says that cooling overnight and serving the next day has to equal > > > cooked too long. Just make appropriate adjustment to the original > > > cooking and reheating times. I have made Coq au vin the day before > > > dinner parties many times and it has never been "braised too long." > > > -aem > > > Do you guys reduce the liquid when you make it or the next day after > > reheating everything? > > I remove the meat, boil the liquid and use Veloutine to thicken. Boiling > toughens the meat. When braising beef I usually thicken it before cooling > it for use the next day. When braising chicken I plan to eat it right > away. In my experience, braised beef tastes better the next day but > braised chicken does not. Apparently some people disagree. I agree with you on Chicken...though dark meat holds up pretty well like beef. |
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Do browning for braise in advance?
On Dec 12, 9:01 am, Dave Smith > wrote:
> Mike C wrote: > > > > "...braised too long," you say. Sure, that will suffer. But nothing > > > says that cooling overnight and serving the next day has to equal > > > cooked too long. Just make appropriate adjustment to the original > > > cooking and reheating times. I have made Coq au vin the day before > > > dinner parties many times and it has never been "braised too long." > > > -aem > > > Do you guys reduce the liquid when you make it or the next day after > > reheating everything? > > I remove the meat, boil the liquid and use Veloutine to thicken. Boiling > toughens the meat. When braising beef I usually thicken it before cooling > it for use the next day. When braising chicken I plan to eat it right > away. In my experience, braised beef tastes better the next day but > braised chicken does not. Apparently some people disagree. The only thing I've found is that if you reduce the liquid into a sauce when you first cook it, you don't have that much liquid for reheating which can lead to dryness. |
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