Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

weinoo

weinoo

8 minutes ago, TdeV said:

 

Mitch, I need a YES! symbol, and 😄 and THANKS. What was the depth of the liquid? Any seasonings?

 

I trimmed and browned these first in a little butter and olive oil (salt and pepper, of course), cut side down. Don't worry about removing the cores, as they soften up nicely in the braise (if they're giant and woody, I'd cut them out). Then turned over, add chicken stock (maybe halfway up), a little lemon juice, cover and into the oven for about 30 minutes. Take the lid off, make sure they're tender, and if there's too much liquid, just reduce it off. Some add a dash of sugar to reduce bitterness, but I don't find them bitter at all, at least not as bitter as me!

weinoo

weinoo

1 minute ago, TdeV said:

 

Mitch, I need a YES! symbol, and 😄 and THANKS. What was the depth of the liquid? Any seasonings?

 

I trimmed and browned these first in a little butter and olive oil (salt and pepper, of course), cut side down. Don't worry about removing the cores, as they soften up nicely in the braise (if they're giant and woody, I'd cut them out). Then turned over, add chicken stock, a little lemon juice, cover and into the oven for about 30 minutes. Take the lid off, make sure they're tender, and if there's too much liquid, just reduce it off. Some add a dash of sugar to reduce bitterness, but I don't find them bitter at all, at least not as bitter as me!

×
×
  • Create New...