The Le Creuset Technique Series with Michael Ruhlman - Braise
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- Опубликовано: 20 окт 2024
- In the second installment of The Le Creuset Technique Series with Michael Ruhlman, Michael demonstrates the best and easiest way to braise short ribs in a Le Creuset Braiser or what is called France, "the everyday pot."
Many years ago, I was agonizing over whether or not to buy the big 5-quart Le Creuset braiser because it was so expensive. I wondered if I would ever use it enough to justify the price. The answer is a resounding YES! It became my favorite, most-used piece of cookware. It is tremendously versatile and useful for either stovetop cooking or oven use. I highly recommend it.
Yep - best advice I ever got for cooking and baking - prep and measure out absolutely everything before you start.
Makes cooking and baking such a pleasure; no stressing or quickly measuring out or chopping while something else is on the heat.
I've wanted one of these braisers for a long time. I finally got one. I will make this short rib dish tomorrow.
I made pound cake, sour dough breads, rice puddings, all types of stir-frys, cornbread, beef ribs, and soups.
Used it as a re-heat pan in the convection oven. This pan is very comparable to the chef's pan. I oil the edges and soak in 7th generation dish liquid and it still looks like new.
Love this series! Such a great way to showcase how amazing and versatile LC pieces are! And I love Michael Ruhlman!
One could almost say that it’s a commercial for LC, that we, ourselves, clicked on. 🤔🤨
I just bought 3 brasiers. Yippie for this video!
Love my LC Kiwi 3 qt braiser! I use it for everything! Also I have Michael's wonderful set of three wooden spatulas! Together they make cooking a dream! :)
I got that small pot just to try that brand, always wanted one, then after frustration with its small size went and got the huge pot, now rarely use the little one anymore unless I am making something small just for myself, but that brand simply cannot be beat.
stuab is better lol
@@MasterofPlay7 Debatable. They're so close.
@@Chironex_Fleckeri nope actually le creuset had been found to contain lead in their coating
@@MasterofPlay7 Source: trust me, bro. I read it somewhere
@@Chironex_Fleckeri did you get the link? I think le creuset deleted my link
How long do they braise?!?!
Rest in peace, Anthony.
AMATEUR!!!
Can anyone help here? Which size do you think the braised on this video is? With the current lockdown, there's no way I can make it to a shop to compare sizes. Thanks!
I'm sure this is a 3.5 qt. Only on sale one more week according the the website. :)
It looks like the 5 quart size to me. Ruhlman is a big guy, so I'm comparing him to the size of this pan. Besides, he placed all of those short ribs into the pan and had plenty of room to spare. I don't think you could do that with the 3.5 quart braiser.
It is possible to braise successfully on the hob if you use a simmer mat. Le Creuset is perfect for this. I have had my three pots for over twenty years so although they are pricey they are worth it.Impossible to burn anything and they are so easy to clean.
What size braiser is being used? 3.5 or 5 at qt in the video.
Tim37NY !!! 3.5
I have the 3.5, looks like mine
Looks like the 5qt to me. I have the 3.5 qt and the handles are smaller. Can’t go wrong with either and also depends on how many your cooking for.
“A quick puree of fresh tomatoes”....In the can they were bought in.
"Fresh" in this context means "not cooked." Compare a can of stewed tomatoes and a can of tomato sauce with a can of whole tomatoes, for example. Quite different.
@@seikibrian8641
Actually ALL caned foods are pressure cooked. The canning factory fills the cans with food and then seals the cans. The sealed cans are then put into a steam chamber where the food is pressure cooked causing the cans to swell. The cans that do not swell have leaks and are rejected.
david
@@postholedigger8726 The amount of time for canned tomatoes is less than the amount of time to be considered "cooked."
Totally bogus. The pre cooking the mirepoix and letting it sit in a bowl on the side was bogus too.
@@StephenWorth "The pre cooking the mirepoix and letting it sit in a bowl on the side was bogus too."
LOL! If you don't precook the onions and carrots you don't get the right flavor and texture. Cooking them only in the liquid during braising is a sign of an amateur cook. (And it's not mirepoix, because there's no celery.)
I really WANT to like this series and I cant ... don't know why ...something about the visuals. Liking his asides. Thanks
Making my beef stew now with my LC and can't wait for its warm deliciousness to come out of the oven. Michael Ruhlman, when may I cook with you?!
I'm glad all the Michelin-rated chefs are here in the comments so I can get the REAL tips. 😒
Brush Saint E - Exactly..... 🙄
Which size braiser is he using here?
Le Creuset makes three sizes. 2 1/4 qt, 3 1/2 qt. and 5 qt. That one he's using looks like the 5 qt.
I saw nothing of this guy that would suggest he's anything other than competent, yet he's name dropping left and right. In this case it's not about who you know, it's about what you know, and it ain't much.
Agreed.
I just ordered one of these braisers
Me, too! The MSRP on the 3.5-quart version is $310, but I got mine at a Le Creuset outlet store that was having a 35%-off sale on the cherry-red (Cerise) ones. $197 after taxes; couldn't pass it up. I hope you enjoy yours, and -- as Jacques Pépin would say -- happy cooking!
@@seikibrian8641 - Jacques Pepin, a real chef.
@@theresa94010 "Jacques Pepin, a real chef."
Yep. When I took my first professional culinary training many years ago, Jacques Pépin's "La Technique" (1976) was our textbook. This was before he was as well known as he later became, but even back then our instructors referred to him as "the chef's chef."
★★★★★ Outstanding, thank you so much for sharing
He didn't say how long it was in the oven. Any suggestions?
original recipe from le creuset says 3-4 hours @ 350F (not the 300 he quoted)
I like going lower and slower than most recipes call for; I'd go 300°F / 150°C and start checking for doneness at four hours. 300° is hot enough for the Maillard reaction to occur, but low enough to reduce the risk of pyrolytic breakdown...better known as burning...if my timing is off.
Till its done
I wi ssd h they’d add the time in the RUclips description.
@@danceratsoul I realize this is a long shot, but do you have the original recipe that was posted? I lost mine and it’s killing me!
I thought that you should not cook tomatoes in an enameled pot. I’m new to this kind of cooking. I need your input.
You can safely cook acidic ingredients (tomatoes, vinegar, wine, etc.) in an enameled cast iron pot as it's non-reactive.
Agree with the above reply. It's non enamelled cast iron you can't really use acidic ingredients :)
How long did you braise it for?
He didn't say, but since he said 300°F (about 150°C), I'd guess three to four hours for those cubes.
*Q: Can't we "braise" in a round Dutch oven?* *Does one really need a "braiser" pot in order to braise?*
A Dutch oven has higher walls which will tend to hold in more of the moisture. The braiser's shorter walls will tend to allow for more of a crispier meat or other food items. Whether or not you use the lid can also affect moisture and heating levels. From there, it's down to what you are going for and your cooking skills. Both are great items which can often be interchanged if need be but depends on what you're going for as well as what you have on hand. I always say, "Experiment" and see what works for you.
I have both a Le Creuset Dutch Oven and the Braiser.
You can braise in both.
Brazing is a technique not a particular pot.
What size is that braiser?
30CM 12INCHES
He wiped out all of the fond !
+tonehawke It's understandable that he would wipe it out, given that he braised the meat in a tomato-based sauce that would not have been helped by the residue from the searing, but it's odd that he would make a point of saying that he was going to develop a fond at 1:43, only to wipe it out at 3:05. (Not as odd as him saying that he's making a "puree of fresh tomatoes" in a can at 3:31, but still.)
ploeg ctfu um he lost me
i didnt see any fond
Wasn't it just oil?
Isn't this a contradiction, non-stick but develops fond....fresh tomatoes from a can...?
"Nonstick" is relative. It might be better to call enameled cast iron "stick resistant." My dutch oven develops a great fond, but it wipes out much more easily than my stainless steel pans. (But I agree about the so-called "fresh" tomatoes from a can. That's an oxymoron if there ever was one.)
SeikiBrian Fresh tomatoes are available locally around me from mid summer to early fall. The plastic tomatoes available in the store year round don’t count. In this case canned plums are a better choice.
@@TheItsmegp46 Yes, canned tomatoes are often a good choice; but they shouldn't be called "fresh tomatoes."
I like you, you are fussy and observant!
What size is this Braiser???
3.5 Quarts, 11.75-inches diameter.
Ok, this could have been done in a Dutch oven right?
Will you talk about cleaning them. Maybe there really is no way to not keep them from stain, especially with all the wine, tomatoes and such.
The enamel coating makes them easy to clean with just dish-soap and a sponge. For more stubborn stains a non-metallic scrubbing sponge like Scotch-Brite works well. You could also try hot water with a little baking soda to act as a mild abrasive. Le Creuset sells a mild abrasive liquid but it's expensive. The liquid soft cleanser made by Bar Keepers Friend works perfectly. I have a Le Creuset dutch oven and a braising pan. Despite using them often the interior of both pans look as good as the day I bought them.
@@paullemay5362 I have tried each of the methods you mention including the Le Creuset cleaner all leave me with stains. All the same I am most grateful for your input. I will head back to the drawing board. If it works for you, well it should work for me too.
@@faeryfox6253 Sorry to hear your pan(s) are still stained. The only other thing I might suggest is perhaps trying the powdered version of Bar Keepers Friend. It's still a mild abrasive but a bit more aggressive than the liquid. It might work.
@@paullemay5362 I shall, I am nothing if not tenacious!
Is the blue color braiser in this video available today? Thank you for the demo.
Yes. As of today (Updated on Sept. 22, 2018) it's available in 19 colors, including six blues. See: www.lecreuset.com/braiser
@@seikibrian8641 which of these colors is this blue?
Raechel Sykes "which of these colors is this blue?"
I can't tell for sure without actually being there, but on my screen it looks like either "Marine" or "Matte Mineral Blue." Those two are similar in tone, but "Marine" is glossier than "Matte Mineral Blue." I'm pretty sure it's not "Marseille" (A very saturated blue.), "Caribbean" (A light blue.), or "Matte Sugar Blue" (An even lighter blue.). It's definitely not "Indigo," which is a super-saturated blue. With so many colors available, the best thing to do is visit a store to look at them in person, even if you later buy online...although I encourage supporting our brick-and-mortar storekeepers.
@@RaechelSykes Marselle
It’s Chambray blue
Delicious dinner
Lovely!
Not very detailed, doesn’t say for how long, what type of oil, quantity of ingredients, etc
Its a technique
The oil seemed to be a seed oil looking to the color, perhaps sunflower
The part I want to see is him cleaning the pan.
I recently bought one and was surprised how easy it is to clean. I didn't even have to soak it, after a 3 hour roast.
Simple, hot water and soap with a sponge. No harsh scrubbing. Ez
I couldn't believe how easy mine was to clean after having red wine and tomato paste in it and a 5 hour cook time. The sides were all crusted up black and gross. It was the easiest dish to clean and not a single stain left behind. My braiser wasn't cheap, but it looks nice left out on my dining table and meals come out perfect in it.
what can i use instead of wine
Beef stock , that's what I would you , but wine does cook off , but if you don't want to it's fine or use a non alcohol wine . Hope this helps
thanks for the tips will try
No problem .
I use wine and beef stock.
Depending on the type of flavors you are going for, try using pomegranate juice for a red replacement. Works rather well. Sometimes a good raspberry tea works well. A very good tea you've brewed up but without any of the sweeteners or other substances one might add. Obviously, stay way from the pre-mades.
As others have suggested, play with various stocks, spices and herbs. See what you have in your kitchen and try it on an off-night to taste how it might (or not) work for you. Just be careful with all the pre-made juices as all that sugar and other garbage they add doesn't always work out as well as you'd hoped.
Half water and half (balance can be varied depending on tastes) orange juice is nice, especially with almonds and even a little milk or cream, especially with chicken. Just leave most of the spices out and stick with herbs or the sweeter spices like coriander and fennel seeds.
Aqui no Brasil muito caro
Tenho um sonho de ter uma quem sabe um dia vou ter.
watching from dubai follow done
He didn't say how long he braised it for.
I came here to prove a point on the pronunciation of le creuset but now I'm just sad thinking about Anthony Bourdain
I tried this and after 3 hours of "braising" the beef is pretty much tough
Your heat may have been too high...that's a common mistake with braising meat. If the oven temp is too high the liquid in the braiser will boil instead of simmer and your meat will be tough. Cook on low steady temp for 1-3 hours...no more than 325F will make a nice tender dish.
this is very interesting thanks, but after like 2 hours they meat didn't seem to cook so I just turned the heat up. It was like rubber
+ maak "after like 2 hours they meat didn't seem to cook so I just turned the heat up"
That was your mistake. It's gotta be low and slow. It won't be cooked after 2 hours, but it will be after 4 hours.
Have you tried it again since your comment was posted, and did you have better luck?
More of a shameless plug for LC than a GOOD demo of braising
Carolyn Courtney it’s the Le Creuset channel lol
Did this guy really use an immersion blender in a can? 💀
It's Michael-fucking-Ruhlman. French Laundry cookbook. I think he knows what he's doing. Yes, he used a blender in a can. Brilliant time-saver. I'll be using that technique.
Tom Keenan umm ok. Stay pressed.
+ jnnlis "Did this guy really use an immersion blender in a can?"
Yep. It's a great way to do it; no need to dirty another container.
Yes hahhh
Bit of a contradiction. Fresh tomatoes out of a can.With tomatoes being so plentiful wouldn't it be just as easy to put a couple of fresh tomatoes in a bowl and puree them.
he doesn't really sear the meat properly. those ribs are grey going into the braise. this guy bothers me every time I see his videoa....
Love the LC pans but the cook? Not so much.
Braise is it..
Everything I cook sticks to Le Creuset enamel, even soups with vegetables stick to the bottom; tried on medium, low and even very low but all the foods just have tendency to stick, I have braiser and dutch oven, highly disappointed in this product, very pretty but not very functional
Hi! We can definitely give you some tips to help with this. First, try lowering the heat, heating the pan slowly, and allowing it to heat up a little longer - you'll typically only need medium or medium/low heat when cooking with cast iron. Make sure you're using enough oil/ butter to cover the pan, and heat until the oil is shimmering before adding food. It also helps to pat meats and vegetables dry before placing them in the pan, and take food out of the refrigerator 5 minutes before cooking so it can come up closer to room temperature. Finally, be patient! Allow the food to develop a good sear and release naturally before flipping it. You should be able to see the edges start to slightly lift off the pan on their own before you try to move it. Please visit our website for more info: www.lecreuset.com/blog/how-to-cook-with-enameled-cast-iron.html and www.lecreuset.com/blog/cooking-class-indoor-grilling.html. Thanks!
@@RoyBolinggoingyes, heating the pan has been the hardest part of the learning curve for me.
I'm used to non stick, which heats up so much faster. 😂
Opening needs a bit of an updated edit. 😮
Chèf tou are so handsome that I gonna buy a braiser to remember you. 😘
were those mushrooms on the side ? HAHAHAHAH
Canned tomatoes?????? Sacre bleu!!!!
If you have blood coming out of the meat then it wasn't butchered the right way...
Angela G How do you butcher an animal to get rid of the blood?
this guy starts the video talking about fond, then wipes the fond out. Then he doesn't tell you how long to put the braiser in the oven, or an internal temp, or give any indication of when the dish is done (probably 3 hours per other comments).
Flour detracts from the flavor of the meat and does not add to it. Flouring meat is a safety issue, not a flavor issue. The reason professional cooks flour meat is to reduce the spattering of hot oil and grease, not improve the taste. The hot spatter (300 F degrees +) is painful and causes first and sometimes second degree burns. A home cook is working in front of a stove for about one hour a day. A professional cook works in front of a stove for 10 hours a day.
david
le krüsett its french
If you can afford the cookware I don’t think you have to worry about cheap cuts of meat! Michael sorry brother but can’t afford what you are hawking!
The 90s called. They want their hairstyle back
Doesn’t look yummy
Painful to watch really
What a pompous person.
What white folks don’t season food 😳😳
Fuck - seriously!!! No Apron and metal implemants!!!! go figure - who hired you?
The man just had to brag about who he works with and who he is friends with. What a poser. Bad publicity.
Ricetta orribile! Ma che roba è?
You called bourdain a lunatic and literally he killed himself