6 Braising Mistakes Most Beginners Make

6 Braising Mistakes Most Beginners Make

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πŸ“ƒ BRAISING RECIPES
– Venison Shoulder: https://www.ethanchlebowski.com/cooking-techniques-recipes/venison-shoulder-braised-in-chile-sauce?rq=braising />- Red Wine Short Ribs: https://www.ethanchlebowski.com/cooking-techniques-recipes/red-wine-braised-short-ribs-1?rq=braising />

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πŸ“š Videos & Sources mentioned:
β–ͺ On Food and Cooking by Harold McGee: https://amzn.to/2T4gXyl
β–ͺ Meathead: The Science of Great Barbecue and Grilling: https://amzn.to/3imGnlI
β–ͺ ThermoBlog: https://blog.thermoworks.com/beef/cooking-low-slow-meat-doing/#:~:text=As%20you%20accelerate%20past%20180,and%20the%20meat%20stays%20moist
β–ͺ Fruits that run Gelatin: https://sciencenotes.org/fruits-that-ruin-jello/

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🌑Thermapen Thermometer: https://www.thermoworks.com/thermapen-one?tw=EthanC />πŸ₯Œ Budget Whetstone for sharpening: https://geni.us/1k6kComboWhetstone
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0:00 Episode premise
0:41 Why do we braise? (Technique Breakdown)
5:21 1 – Choosing the wrong cut of meat
8:36 2 – Not braising long enough
9:55 3 – Braising and eating on the same day
11:18 4 – Not using enough braising liquid
12:04 5 – Undersalting the braise
12:45 6 – Experiment with flavors

MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro

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