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Locking flavor into braised or stewed meat.

MrsJonesey Apr 7, 2014 04:28 PM

Years ago, I read that the temperature of the cooking liquid when added to meat to be braised or stewed determines whether the meat or the liquid will have the most flavor. Of course, I can't remember which was which. Is there any truth to this? Seems with beef in particular, the meat is never as flavorful as the jus.

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  1. ipsedixit RE: MrsJonesey Apr 7, 2014 07:14 PM

    I think browning your meat is more determinative of the flavor quotient of your meat than the braising liquid temperature.

    1. rudeboy RE: MrsJonesey Apr 7, 2014 07:56 PM

      Here's a good summary. I don't use this exact method, but I'm not the master cook!


      3 Replies
      1. re: rudeboy
        MrsJonesey RE: rudeboy Apr 8, 2014 04:56 PM

        Thanks, everyone. Rudeboy, thanks for that link. I'm thinking the one thing in that summary that I don't do that might help is laying a piece of parchment directly on the braise. I'll make a note to do that the next time. I also bookmarked that page.

        1. re: MrsJonesey
          rudeboy RE: MrsJonesey Apr 8, 2014 10:10 PM

          Based on my reading, MrsJonesey and applgrl, ,the parchment is supposed to protect from acidity in the marinade.

          Funny, my daughter's name is Abigail and I call her apple girl all the time!

          1. re: rudeboy
            MrsJonesey RE: rudeboy Apr 9, 2014 06:48 AM

            Yes, that was the reason for its use in that article, but I've also seen it recommended to aid in a more flavorful and/or tender product.

      2. j
        jaykayen RE: MrsJonesey Apr 7, 2014 07:59 PM

        There is no such thing.

        1. monavano RE: MrsJonesey Apr 7, 2014 08:07 PM

          Not true.

          1. fldhkybnva RE: MrsJonesey Apr 8, 2014 09:28 AM

            Meat never as flavorful as the jus? I've never encountered this.

            2 Replies
            1. re: fldhkybnva
              tastesgoodwhatisit RE: fldhkybnva Apr 8, 2014 05:29 PM

              If the jus is concentrated, it will have more flavour. If it's dilute, the meat will.

              1. re: tastesgoodwhatisit
                mcf RE: tastesgoodwhatisit Apr 8, 2014 05:36 PM

                Yes, I agree. The meat is much more flavorful if taken out just short of done, sliced and returned to a skimmed and reduced pot of braising liquid to finish. Better than that, let it sit in the liquid, sliced, overnight and finish it the next day for an hour warming in it.

            2. applgrl RE: MrsJonesey Apr 8, 2014 07:33 PM

              Was going to say that including red wine in the recipe seems to make the most difference in the flavour of the broth.
              Rudeboy's link to Fine Cooking educated me further on how to use wine in a braise....(thanks!)

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