braised or stewed meat has been heated very gently and gradually is a distinct red color throughout the meat, even though it’s well done: the same slow heating that allows meat enzymes to tenderize and flavor the meat also allows more of the myoglobin pigment to remain intact (p 149) Guidelines for Succulent Braises and Stews A moist, tender braise or stew results from the cook’s cumulative attention to several details of procedure The most important rule: never let the meat interior get anywhere near the boil Keep the meat as intact as possible to minimize cut surfaces through which fluids can escape If the meat must be cut, cut it into relatively large pieces, at least an inch/2.5 cm on a side Brown the meat very quickly in a hot pan so that the inside of the meat warms only slightly This kills microbes on the meat surfaces, and creates flavor Start the pot with meat and cooking liquid in a cold oven, the pot lid ajar to allow some evaporation, and set the thermostat to 200ºF/93ºC, so that it heats the stew to around 120ºF/50ºC slowly, over two hours Raise the oven temperature to 250ºF/120ºC so that the stew slowly warms from 120ºF to 180ºF/80ºC After an hour, check the meat every half hour, and stop the cooking when it is easily penetrated by the tines of a fork Let the meat cool in the stew, where it will reabsorb some liquid The liquid will probably need to be reduced by boiling to improve flavor and consistency Remove the meat first Water Vapor: Steaming ...Brown the meat very quickly in a hot pan so that the inside of the meat warms only slightly This kills microbes on the meat surfaces, and creates flavor Start the pot with meat and cooking... 250ºF/120ºC so that the stew slowly warms from 120ºF to 180ºF/80ºC After an hour, check the meat every half hour, and stop the cooking when it is easily penetrated by the tines of a fork Let the meat cool in the stew, where it... liquid in a cold oven, the pot lid ajar to allow some evaporation, and set the thermostat to 200ºF/93ºC, so that it heats the stew to around 120ºF/50ºC slowly, over two hours Raise the oven temperature to