PARCHMENT PAPER ON TOP ENRICHES BRAISED DISHES.(Living) From: The Cincinnati Post (Cincinnati, OH) | Date: October 17, 2007 | COPYRIGHT 2007 The Cincinnati Post. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information) Copyright information

Q: I'm doing some Dutch-oven cooking this fall. Any tips on braising? -- Annie B., Houston

A: One of our favorite ways is with a second lid of parchment paper placed directly on top of what's being braised. It locks in moisture, leaving a richer taste.

Tear out a square of parchment paper the approximate width of your braising pot and press it down so it's just touching the contents of the pot. If some of the paper sticks out over the rim of the pot, that's OK.

Cover with the pot's lid and you're ready to braise. Not only do you create a tighter seal, but you also ...

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