Depending on the cut of meat sometimes you want the meat more submerged. Wikipedia says 2/3rds in but idk seems arbitrary to me. I would do more than half andthen make sure to rotate so all of the meat is submerged at some point. For some cuts I'd do more liquid if I knew it wouldn't be tender enough after 2 hours otherwise.
Also Wikipedia says usually a braising liquid has an acidic component like vinegar or wine which I've never thought about but I guess I do use wine plus broth most of the time.
When I do a meat pie I fully submerge chunks so it's arguably a stew but I reduce the liquid so much that I don't think it makes sense to call what's in the pie stew but maybe it is
It's probably one of those weird french rules, but the point is mostly to allow the meat to steam and not boil, leading to more breakdown of connective tissue. At least that's what they said at culinary school.
I'm sure you can find hundreds of different ways of doing it depending on the cuisine, but I find that to be a good rule of thumb, since the more you submerge the meat, the more browning from the initial searing is lost to the liquid. Better sauce but weaker meat.
A braise has at most 1/3rd of the meat covered by liquid, a stew would be fully covered, no?
Depending on the cut of meat sometimes you want the meat more submerged. Wikipedia says 2/3rds in but idk seems arbitrary to me. I would do more than half andthen make sure to rotate so all of the meat is submerged at some point. For some cuts I'd do more liquid if I knew it wouldn't be tender enough after 2 hours otherwise.
Also Wikipedia says usually a braising liquid has an acidic component like vinegar or wine which I've never thought about but I guess I do use wine plus broth most of the time.
When I do a meat pie I fully submerge chunks so it's arguably a stew but I reduce the liquid so much that I don't think it makes sense to call what's in the pie stew but maybe it is
It's probably one of those weird french rules, but the point is mostly to allow the meat to steam and not boil, leading to more breakdown of connective tissue. At least that's what they said at culinary school.
I'm sure you can find hundreds of different ways of doing it depending on the cuisine, but I find that to be a good rule of thumb, since the more you submerge the meat, the more browning from the initial searing is lost to the liquid. Better sauce but weaker meat.