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Letting braised meat cool in its liquid. If you pull it out of the pot right after it's done,

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Joined: Dec 14, 2005


Posted to Thread #28424 at 1:49 am on Jan 30, 2016

it dries out as it cools. I found that out on Top Chef. Now if I'm doing beef bourguignon or lamb shanks, I let the whole pot cool to tepid before removing the meat and continuing with the sauce.

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