One contestant on top chef was making a braise. At the end he took the meat out and reduced the braising liquid to make a sauce.
When the jury tasted his dish they all said the meat was dry. Tom Colicchio told the contestant he should never take braised meat out of its braising liquid, which makes the meat dry.
If you can't take meat out of the braising liquid, and yet the braising liquid needs to be reduced to make a sauce... how do you hold the meat?
So far what I've done is I've kept a little bit of the braising liquid in a pot with the meat while I reduce the rest of the liquid... but there's barely enough liquid in the meat pot to keep the meat truly moist, and that also means I'm left with that much less sauce....
Edited by French Fries - 3/17/11 at 9:38am