http://www.whitejacket.net/blog/2009/02/13/cooking-chart/ Life. Food. Progressive Cuisine. Wed, 25 Jan 2012 16:17:44 +0000 hourly 1 http://wordpress.org/?v=3.1.1 http://www.whitejacket.net/blog/2009/02/13/cooking-chart/comment-page-1/#comment-13352 Ollie Tue, 19 Oct 2010 14:46:44 +0000 http://www.whitejacket.net/blog/?p=129#comment-13352 What does it says on On Food and Cooking by Harold Mc Gee about how much brasing liquid to use? Is the meat fully-submerged to avoid drying of the exposed meat? Or Is the braising liquid half-way up the meat? Rationale for both? What does it says on On Food and Cooking by Harold Mc Gee about how much brasing liquid to use?
Is the meat fully-submerged to avoid drying of the exposed meat?
Or
Is the braising liquid half-way up the meat?
Rationale for both?

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