Loading…
6
Saw a line cook in Portland break down 40 lbs of short ribs in 20 minutes and I'm done pre-searing them
I was watching him work a station at a spot on SE Division last Thursday and he went straight from raw to the braise without a single sear, which felt like a sin until I tasted it. Been doing it that way for a week now and the sauce is cleaner, so does anyone else skip the sear on braises or am I about to get roasted for this?
1 comments
Log in to join the discussion
Log In1 Comment
clairer7916d ago
I tried this with a batch of chuck roast back in March after a buddy who worked at a BBQ joint told me searing just makes the drippings bitter if you cook them down too far. The first time I skipped it I stood there staring at the pot like I forgot my keys. What sold me was how much less fat I had to skim off the top the next day, maybe half of what I used to deal with. The meat still came out falling apart after three hours in a 300 degree oven. Only thing I'd say is you still want a hard sear if you're using the braise liquid for a gravy you're serving on the side, otherwise it tastes a bit flat.
4