1 hour ago, Duvel said:
I’d like to know what “overheat” means …
Keeping the lid on or using foil, a cartouche etc. simply controls the rate of evaporation. Of course the rate of evaporation affects thermal equilibrium in your braise, but the thermal mass of your cooking vessel the temperature of your oven controls the heat transfer and thus the temperature above the water. As long as there is water in your braise, the temperature under the liquid level remains at 100oC. And without pressure it cannot exceed that, “tight” lid or not …
I usually caramelize veggies, reduce wine, etc. and keep liquids below what is recommended, but evaporation at the minimum. Temp at 110-120 oC, 3-4h …
just found this from a search, but this is what I mean by overheating, particularly the kenji reference. Heats builds in a covered pot. Follow the kenji link, he goes into (surprise!) considerable detail near the end of the article.
Harold McGee, in his "Guidelines for Succulent Braises and Stews," advises braising with "the pot lid ajar to allow some evaporation" (On Food and Cooking, p. 163). J. Kenji López-Alt, in his Food Lab article on Great Chile Verde Without Hatch Chiles, notes that a pot with its lid left slightly ajar "stays a good 20°F lower, keeping the meat inside at a temperature far closer to the ideal."
Edit- here’s another from Thomas Keller. There’s a link in the bottom to his short rib recipe
https://www.masterclass.com/articles/cooking-101-learn-how-to-cook-with-a-cartouche
