Using Pyrex for Braise OK:)I must recant a slight bit on the PYREX cookware usage for a braise, especially clear glass PYREX is what I had in mind. I recently had an exchange with Harold McGee that I found enlightening and confirmed basically what I had thought but also affirmed boar_d_laze's comments also. It delt with infared radiation and oven temps. I'll cut and paste the conversation as I hope you find it informative. -JP :smiles:
On Wed, Sep 24, 2008 at 9:44 PM, John P Khoury <email@example.com> wrote:Hi Hal,
Hope all is well-
Just wanted to get your feelings about braising in glass containers
such as Pyrex, especially clear- is the heat too agressive or do you
find it acceptable. I really don't use glass to cook in so wanted your
thoughts. I've always thought with the clear class there would be too
aggressive of heat and so don't use it.
On Sat, 27 Sep 2008 00:03:24 -0700 "Harold McGee" writes:
Hi JP, the heat can only be as aggressive as the source. It's true that glass passes infrared radiation, but at braising temps--at least correct ones, below 200--IR is pretty weak. Make sense? Cheers-- Hal
On Sat, Sep 27, 2008 at 12:14 AM, John P Khoury wrote:
Absolutely Hal. I recently advised someone against clear glass for braising but at correct temps infrared wouldn't matter. If their oven were hotter then the clear glass might pose more of a problem- the key would be regulating the source of the heat correct? -JP
On Sat, 27 Sep 2008 00:21:16 -0700 "Harold McGee" writes:
yes, but if the oven is off then any container will get too hot, not just glass.
On Sat, Sep 27, 2008 at 12:29 AM, John P Khoury wrote:
clear glass would let the IR through quicker if the oven is too hot but the oven temp would get the same contents as hot fairly quickly in any type of vessel, correct? I guess the question I'm asking is how much of a difference the IR that the clear glass allows through would make even in a very hot oven as opposed to let's say terra cotta at the same temps. -JP
On Sat, 27 Sep 2008 00:33:33 -0700 "Harold McGee" writes:
big enough that bakers say to beware of using pyrex pie pans--that's around 400.
John Paul Khoury wrote:
Excellent- thanks for the information Hal. I want to make sure advice or info I pass along is accurate. I will make sure I clarify my comments. I have used glass at a higher temp at home on certain things and found the results I was looking for not satisfactory and of course in the professional kitchen there is not a lot of glass cookware for other obvious reasons. Low and slow it shouldn't matter-got it. Thanks again. Best as always- JP