My braise is still tough

What it is

Put it back on, covered, at a bare simmer, and check again in forty minutes. A braise is done when a fork slides in and out without resistance — not at a time, and not at a temperature.

Why it works

Collagen converts to gelatin slowly above about 70 °C. A cut can be well past its target temperature and still have unconverted collagen, which is what you are chewing. If the liquid was boiling rather than simmering, the muscle has also squeezed itself dry, so it may be tough AND dry — more time still helps the collagen, but lower the heat.

When to use it

Any braise, stew, or slow-cooked joint that disappoints.

What goes wrong

Adding heat instead of time; taking the lid off to speed it up, which boils it; deciding a tough cut was the wrong cut when it was simply early.

More on this shelf

My bread is dense Either the yeast did not work, the gluten cannot hold gas, or it was baked before it had risen.
My eggs are rubbery The protein network tightened and squeezed out the water it was holding.
My fried food is greasy The oil was too cool, or the pan was too full, which is the same thing.
My garlic tastes bitter Garlic burns far faster than onion, and burnt garlic is bitter all the way through a dish.
My mashed potato is gluey The starch granules were ruptured by too much mechanical work.
My sauce has split The droplets got large enough to find each other. It can usually be rebuilt.
My vegetables went watery They were crowded, so their own steam could not leave.

My braise is still tough

What it is

Why it works

When to use it

What goes wrong

More on this shelf

R

Reservation

Photos

Browse Now

Contact

Comments and reactions 0