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Old 10-04-2010, 06:46 PM   #11
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Originally Posted by joesfolk View Post
Actually I would braise the meat first and add the potatoes later. The meat will cook much slower than the potatoes.
I guess I'm thinking about the pork chops I buy a they tend to be fairly thin and don't take a long time too cook at all. Although I'm use to searing on top of the stove or just baking in the oven and not braising. I have had many dinners get delayed because potatoes and or carrots have taking soooo long to cook in the oven. Once, again usually baking and not braising. So that is why my line of thinking is to be careful about the pork chops being done but the potatoes not quite being done yet. Perhaps braising is different.

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Old 10-04-2010, 09:14 PM   #12
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Braising is generally a long slow cooking in liquid in the oven. Usually meats cooked this way are fall off the bone tender but it does take a long time and veggies will fall apart when cooked as long as the meat...at least that has been my experience.

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