Guiness Beef Stew Technique
I am making "Guiness Beef Stew" from Madeleine Kamman's "The New Making of a Cook"
In this recipe, I am to "cover the stew with parchment and a large sheet of aluminum foil, resting the shiny side up on the meats and forming an inverted lid" before putting on the lid of my braising pot and inserting the whole shebang in the oven.
Anyone know the purpose of the parchment/foil combo?
It's explained quite well in the terrific cookbook "All About Braising". Basically it seals in the moisture to keep more liquid in the braise, and it fills in some of the space between the top of the stew (or roast) and the lid, causing mositure droplets to form closer to the meat and increase the frequency of the 'basting'. If you have a pot with a good seal already then using both parchment and foil may be a bit overkill.