Pot-roasting is a type of braising used to prepare large roasts and whole chickens. It begins on the stovetop where meat is browned and then moves to the oven where the pot is covered. Cooking en cocotte is a type of pot-roasting done with very little liquid. Although minimum equipment is required for pot-roasting, it’s certainly not quick. The long cooking times allow the protein in the connective tissue to break down and yield meltingly tender texture – rewards well worth the wait. In this lesson, you will learn the basics of pot-roasting and cooking en cocotte.
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The unbeatable traditional version of the Pyrex Liquid Measuring Cup is back on the market.