Parchment and braising

[snowangel]

Both Judy Rogers (Zuni Cafe Cookbook) and Paul Wolfert (new slow Mediterranian cookbook) mention putting parchment paper on top of the food before the lid when braising. Judy says to "tent" and Paul to "crumple a piece of parchment."

Why?

[fifi]

I can't imagine what this will do. I typically braise in a LeCreuset French oven and I can't for the life of me figure out what parchment would add, much less crumpling versus tenting. Hopefully, Paula will check in and enlighten us.

From a technique standpoint, I usually do any browning on the top of the stove, then move the pot to the oven.

[itch22]

Perhaps the parchment limits the open space between the top of the food and the lid? Most lids are domed shape. (This is a guess, by the way.)

(Edited for grammer.)

Edited November 22, 2003 by itch22 (log)

[Malawry]

Parchment paper placed directly on the surface of food will prevent it from developing a skin. I usually braise with a piece of parchment and no lid on my pot or pan, or with both parchment and a "lid" of aluminum foil. But I don't braise meats for hours, I braise mostly vegetables.

Edited November 22, 2003 by Malawry (log)

[fifi]

Oh. Ok. I can see that. I really just braise big hunks of meat and stews and such. I really haven't done any vegetable braising. I am interested in how you do that, with what, and how it comes out.

[dano1]

I braise veg with parchement also; endive, leek, fennel, etc. I cut paper to fit and cut a steam vent in the middle,butter paper, then slip pan into the oven.

hth, danny

[MichaelB]

I often use a parchment "lid" for braising. Usually, it is because I have no cover for the braising vessel.

The parchment will prevent a skin. It also prevents the steam, condensation, drip cycle. Don't ask me what difference, if any, that makes to the braise.

Edited November 22, 2003 by MichaelB (log)

[fifi]

It also prevents the steam, condensation, drip cycle. Don't ask me what difference, if any, that makes to the braise.

I thought that is what braising is all about. But then, when I put the pot in the oven instead of on the top of the stove, there isn't much condensation going on so what do I know.

[Wolfert]

The reason I use crumbled parchment paper dipped in water is I can easily fit it over chunks of food that "stick up" over cooking liquid.

As for the layer of parchment: it helps regulate the moisture level and keeps the food in place, allowing it to literally bathe in a small amount of liquid. In many recipes of the Mediterranean, I begin with a small amount of liquid and let it slowly develop deep flavor as the food cooks.

The alternative is to boil down liquid at the last minute. The flavor is never the same.

Edited November 22, 2003 by Wolfert (log)

[snowangel]

Thanks, Paula! Nice to know that you are still poking around here. I just love being able to get an answer from the cookbook author!