I read enough about pot roast that I am confident enough to make them. So far so good but there are some common senses that are not so common to me and I would like to ask for the experts here.
1) Why do we sear with olive oil before braising when the smoke point is so low, why not use the tallow from previous pot roast or say avocado oil?
2) Why sear then roast a big piece of meat that's 3 lb each when you can cut it smaller to sear and roast for more surface area? Isn't it going to get you more fond so you get more flavor? If you don't overcook it during sear it should not be dry right?
3) Why it seems like nobody sous vide a pot roast with a whole bag of braising liquid instead of in the oven for 4 hours at 300-350F?
4) I have never seen people say save your braising liquid and reuse it for the broth portion of another roast instead of new broth + wine? It seems to make more sense to me if we keep doing that the flavor would be more and more intense.
5) Why season your meat with salt and pepper before you sear it, if you are just looking for a crust and fond? Why not just toast your black pepper and sear a piece of meat and let the salt immerse into the meat eventually from the braising liquid?
6) Is the choice of using onion instead of shallot for the caramelization? If you don't want to sauté onion for 40 mins or so would shallot be a good choice if you don't want it to be too sweet?
1) Why do we sear with olive oil before braising when the smoke point is so low, why not use the tallow from previous pot roast or say avocado oil?
2) Why sear then roast a big piece of meat that's 3 lb each when you can cut it smaller to sear and roast for more surface area? Isn't it going to get you more fond so you get more flavor? If you don't overcook it during sear it should not be dry right?
3) Why it seems like nobody sous vide a pot roast with a whole bag of braising liquid instead of in the oven for 4 hours at 300-350F?
4) I have never seen people say save your braising liquid and reuse it for the broth portion of another roast instead of new broth + wine? It seems to make more sense to me if we keep doing that the flavor would be more and more intense.
5) Why season your meat with salt and pepper before you sear it, if you are just looking for a crust and fond? Why not just toast your black pepper and sear a piece of meat and let the salt immerse into the meat eventually from the braising liquid?
6) Is the choice of using onion instead of shallot for the caramelization? If you don't want to sauté onion for 40 mins or so would shallot be a good choice if you don't want it to be too sweet?
