Perfect Pot-Roasting

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.

Video Overview

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Core Equipment

The right tool can make or break a recipe. At America's Test Kitchen, we test kitchen equipment in search of brands that offer the best value and performance. Since we accept no advertising, our ratings are unbiased. Check out our recommended products for the equipment you'll need in this course.
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  • OXO Good Grips 12-Inch Locking Tongs

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