Hello all. This is my first post so please bear with me. My thanks to eGullet and Steven for creating such a remarkable site and for this interesting class. I used beef short ribs. I braised three samples in three vessels. A Pyrex casserole (#1), an aluminum Dutch oven (no brand visible, a hand me down, #2)), and a disposable aluminum pan (#3). Sample #1 and sample #3 were individually browned in a 12 inch All-Clad MC2 skillet which was deglazed with eGCI beef stock between samples. Sample #1 (Pyrex): 150g 20 min. 153F 50 min. 206F 80 min 207F Sample #2 (Dutch Oven): 122g 20 min. 161F 50 min. 204F 80 min. 205F Sample #3 (Disposable Pan): 125g 20 min. 126F 50 min. 188F 80 min 193F Samples #1 and #2 were tender and flavorful. Sample #3 was not. I was surprised 80 minutes was enough time to sufficiently tenderize any of the samples but even more surprised that a temperature differential of 12 degrees made an enormous difference in the texture of the samples. Other notes: • I need a larger oven. • The aluminum Dutch oven is most convenient because I can sear and braise in it. • The disposable aluminum pan is a hassle. It has no lid so I fashioned one out of foil. Every time I need to check on the meat I have to wrestle the foil off and then crimp it down again when I am ready to put the pan back in the oven. • The Pyrex is nice. Again, I dislike that I must brown the meat in a different pan than the one I use for the braising. The smaller volume is good because I can use less liquid for the braising. I plan to experiment with Image Gullet later this evening and hopefully post pictures from later labs. Scott
