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Braising cookware lids--aluminum foil?

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So I am reading "All About Braising" and if I understand it correctly...I can fashion a lid out of tin foil? Either for a roasting pan or to a pan that is too short?

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    1. re: bushwickgirl

      Great. So, the most important thing when braising is to choose a pot whose bottom shape best mimics the food. If the pot is too high, you can add a layer of parchment paper atop the food; too low, and you can fashion a lid from foil. Right?

      1. re: E_M

        Um, I would use the foil if I didn't have a proper lid for a roasting pan or dutch oven, or as extra sealing under the lid. I'm not sure what you mean by a pot being too low or short.
        Yes, your right about the pot shape mimicing the food; am I to understand that you're talking about the shape of the food, say, short ribs? Sometimes the best braising pans are wider and somewhat shallow, to accommodate the food in one layer.
        Yes, you can place parchment on top of the food. The parchment may keep the moisture in the unsubmerged food being braised but the paper won't keep the food submerged. The only time I use parchment is when I'm using foil placed directly onto the food and the braising liquid or sauce is acidic.

        1. re: bushwickgirl

          yes, parchment then the foil for shape. See pic attached. This was moose bourguignon.