Dinner Monday, October 28, 2024

[taxlady]

Both the French oven and the brasier are closed vessels. When used in the oven for braising, I'd choose the one that was the most appropriate size. Brasier for short ribs, French oven for a pot roast, pot of stew or chili. I don't see much of a material difference other than size.

I figure, that with the same amount of food, since it could be cooked in either, especially if one only has the Dutch oven, there might be more radiant heat hitting the surface of the food. Less of that radiant heat turning into convective heat. I don't know if that could make a difference.

OTOH, just because those cooking vessels come with lids doesn't mean that one will automatically decide to use the lid. Okay, most likely with the lid on, but not guaranteed.

 

[Andy M.]

I figure, that with the same amount of food, since it could be cooked in either, especially if one only has the Dutch oven, there might be more radiant heat hitting the surface of the food. Less of that radiant heat turning into convective heat. I don't know if that could make a difference.

OTOH, just because those cooking vessels come with lids doesn't mean that one will automatically decide to use the lid. Okay, most likely with the lid on, but not guaranteed.

In some cases, you would cook the food covered for most of the time then take the lid off nearer the end to aid in browning and concentration of favors.

 

[dragnlaw]

A paella would work fine in a brazier - but I use my large CI frying pan for that.

 

[caseydog]

Maybe it works better because there is less empty space above the food than there would be for the same amount of food in a Dutch oven.

Well, you may be right about that. It makes sense to me.

CD