Braising Vs. Roasting meats, what style of cooking do you like?

[ukjason]

When I started really cooking home meals and dinners for friends/family I loved roasting meat(prim rib,pork chicken and so on). Then I finally got a cast iron enamel pot and started to braising meat and feel in love with this style of cooking. So now i do go back and forth between the two style and love the both, but if I had to choses one think I would go Braised. What do you like?

Ps. I also find i get a better reduction sauce when braising.

[wyogal]

Yep, it depends on the cut. If the meat needs a long, moist cooking period, I braise, like stew meats, brisket, shanks, pot roast, and sometimes turkey legs and thighs.
For whole birds, I roast. pork butts are roasted (they have so much fat), loins (short roasting period so as not to dry out).
It's comparing two different things. It's like saying boiling vs. steaming. I boil potatoes, but would prefer some other vegetables steamed. Not one over the other, just different cooking methods for different foods. I like the crisp exterior of a roasted pork butt, but I also love braised short ribs.

[Terrie H.]

I braise more than I roast, especially in the winter. I just love the texture of the cuts of meats you braise. I am on a tight budget and these cuts tend to be easier on the wallet.

[ukjason]

We all know their some meat you cant braise, maybe i should have ask what texture do you like better. Crust on the out side with juicy tender meat or soft tender fall off the bone meat ( sound like I'm writhing a porn novel lol)

[sunshine842]

again, it depends on the meat and on the dish.

[todao]

Depends on the variety of meat. I wouldn't braise a turkey, nor would I roast a beef chuck blade.

[escondido123]

What I like about braising is it allows one to create a dish with a strong meat flavor without using a lot of meat....I'm on a budget and choose to use grass fed beef when possible so it does make a difference.

[fourunder]

Veal, Beef, Pork, Lamb and Turkey slow roasted @ low temperature for most cuts.

Braised Short Ribs, Osso Bucco and Ox Tails or an occasional pork shoulder...I would consider braising dark meat turkey and chicken, but never white meat.