Quote:
Originally Posted by Dottore
No, no. Do not discard the liquid. That is the best part. Eg., Coq au vin, Etc.
One other difference IMO, is that I braise at a lower temperature than I would use for a stew. Braising= small amount of liquid, low temperature, slow cook, lid on. Braising is an art, and the Queen of that art is Molly Stevens. Her book on braising is one of the most used cookbooks in my kitchen.
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Not really stew is made at a really low temp, takes hours... bit faster in a pressure cooker.. but essentially it's really low temp.. should not be much difference from when you braise...