Cooking For Engineers

[kelp]

say u put chicken thighs and drums in a 13x9x2 pan with 2 bottles of bbq. sauce in the oven at 350. Would this be considered braising or just baking in bbq. sauce. Some say for braised u need to brown first then add liquid and cover,and also been told you dont need to brown always for braising.so what cooking term would u say this would be? I might brown under the broiler after i have cooked them in the oven.

[kelp]

really would like some help here.

[kelp]

i didnt mention u dont use 2 bottles sauce only what ever that lets u have it come half way up food. also i thought braising is covered read did cabbage wedges in baking dish and braising liquid and wasnt covered,so braising doesnt have to be covered? Also read braising in a little bit of liquid thought had to be half way up the sides of food?

[kelp]

could some one please help with this....thanks

[Dilbert]

http://www.cookingforengineers.com/forums/viewtopic.php?p=21550
http://www.discusscooking.com/forums/f32/understanding-80249.html
http://forums.cooking.com/showthread.php?t=15021

[kelp]

thanks, some one else with the same question..How odd