2 hours ago, KennethT said:Braising in water won't make the meat watery, but the meat will leach flavor into the braising liquid. You're basically making a stock with your braise.
If I braise in water, let's say theoretically 30 grams of chicken juice leech into the water (I just made up a number to simplify).
If I braise in chicken stock, wouldn't 30 grams of chicken juice also leech out and go into the chicken stock? I thought it was heat and time that determines how much chicken juice is lost, not what's surrounding the chicken?
If marinades can only penetrate a few millimeters into the chicken, doesn't that also mean chicken stock can only penetrate a few millimeters into the chicken?
and if chicken stock can only penetrate a few millimeters into the chicken, doesn't that mean water can only penetrate a few millimeters into the chicken?
