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Old 08-06-2008, 03:13 PM   #11
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Originally Posted by waaza View Post
I do not consider stove top cooking can produce a braised dish, maybe that is where we differ? A short braise is a contradiction, IMHO.
Yeah, I think that's where the confusion was. But when I braise on the stove top, it's usually anywhere between 2-4 hours depending on the cut and the type of protein, so it's by no means a short braise.

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Originally Posted by waaza View Post
I don't have access to the books you mention, but glancng at what I could on Amazon on the 'French Laundry Cookbook' I noticed on page two the following:
" ...the process of braising and the amazing aroma of floured meat in hot oil, is incomparable....." he goes on to mention taking the pot out of the oven, and his comments on short cuts are pertinent, I feel.

Looks like a good book, I'll get a copy, thanks for that. I am interested in his comment about, if one is a good cook, one can go back in time, wow, a very powerful sentiment, and one I can empathize with, even if I'm not a good cook. I cook a lot of Indian food (real stuff, not modern rubbish) and the best flavours are always those from simple recipes (or ones stripped of modern corruption). Maybe its time for all of us to go back to basics?
The French Laundry Cookbook redefined what a cookbook could be when written by a professional chef. Now, many cookbooks from famous chefs are similar in format in terms of how they are written.
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Old 08-06-2008, 03:24 PM   #12
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Originally Posted by ironchef View Post
Yeah, I think that's where the confusion was. But when I braise on the stove top, it's usually anywhere between 2-4 hours depending on the cut and the type of protein, so it's by no means a short braise.



The French Laundry Cookbook redefined what a cookbook could be when written by a professional chef. Now, many cookbooks from famous chefs are similar in format in terms of how they are written.
and most of them are ghost-written or written with a collaborator who does the writing!

Tom Valenti is indeed famous for his lamb shanks. They are exceptional.
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