Thank you to Porter Road for sponsoring today's video. Visit [ Ссылка ] to get 15% off your first Porter Road order for high quality (and unique cuts!).
📃 BRAISING RECIPES
- Venison Shoulder: [ Ссылка ]
- Red Wine Short Ribs: [ Ссылка ]
🌳 Join our Cooking Community: [ Ссылка ]
📚 Videos & Sources mentioned:
▪ On Food and Cooking by Harold McGee: [ Ссылка ]
▪ Meathead: The Science of Great Barbecue and Grilling: [ Ссылка ]
▪ ThermoBlog: [ Ссылка ]
▪ Fruits that run Gelatin: [ Ссылка ]
🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): [ Ссылка ]
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CONNECT WITH ME ON SOCIAL
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USEFUL KITCHEN GEAR
🌡Thermapen Thermometer: [ Ссылка ]
🥌 Budget Whetstone for sharpening: [ Ссылка ]
🧂 Salt Pig: [ Ссылка ]
⚖ Scale: [ Ссылка ]
🍴 Budget 8-inch Chef's knife: [ Ссылка ]
🔪 Nicer 8-inch Chef Knife: [ Ссылка ]
🧲 Magnetic Knife Rack: [ Ссылка ]
🥘 Cast iron griddle: [ Ссылка ]
📄 Baking Sheet: [ Ссылка ]
🛒 Wire Rack: [ Ссылка ]
🍳 Saucepan: [ Ссылка ]
🪓 Woodcutting board: [ Ссылка ]
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0:00 Episode premise
0:41 Why do we braise? (Technique Breakdown)
5:21 1 - Choosing the wrong cut of meat
8:36 2 - Not braising long enough
9:55 3 - Braising and eating on the same day
11:18 4 - Not using enough braising liquid
12:04 5 - Undersalting the braise
12:45 6 - Experiment with flavors
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]([ Ссылка ]) and affiliated sites.
![](https://i.ytimg.com/vi/qt_rPBkdtQc/maxresdefault.jpg)