1 hour ago, Duvel said:
It does not. Beside the marginal effect of evaporation, the pot and its content is in equilibrium with the oven environment. No build up. It will not magically heat up above the boiling point of water. The volume above the liquid may have a different temperature, as the saturation of steam will depend on how much you let escape. But that’s not your point. The chart given by Kenji is worthless without the external temperature.
It’s all about the rate of evaporation.
I dont think a braise at the boiling point of water would be very succesful. Thats much too hot. Thats the 20 f difference he’s talking about
