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爱做面包的太阳花
Jan 29, 2021
Cast Iron
Braised Beef Short Ribs in the Staub Seafood Pan
Staub海鲜锅炖牛排骨
Today I tried braising meat in my seafood pan 🤣🤣🤣.
Because the seafood pan has a wide flat base, the beef ribs can be arranged in a single layer without stacking.
This pan locks in moisture so well that I only added about 1/4 cup of water. Since the liquid didn't completely submerge the ribs, I flipped them a few times halfway through so they would absorb the flavor evenly. Near the end I tasted it and found it slightly salty, so I added onions and carrots, and it turned out just right 😂😂😂.
💡 Baker's Q&A & Troubleshooting (2)
Distilled from Author's NotesQ:Can this pan be used as a stir-fry wok? I already have a 26cm flat-bottom braiser. Are they similar? I want to buy this one but worry they overlap.
A:It's a bit inconvenient as an everyday stir-fry wok because it is shallow, the pan and lid are both heavy, and dishing out multiple stir-fries takes effort. I use the Staub Perfect Pan for stir-frying since its shape suits tossing and its glass lid is light and see-through. This seafood pan is great for dishes you bring straight to the table, like waterless steamed fish or one-pan meals. So far I've used it for paella, spicy blood curd stew (maoxuewang), tofu casserole, bamboo shoot and pork soup (yanduxian), pan-fried dumplings, waterless steamed fish, and these beef short ribs.
Q:Is this the shallower seafood pan or the deeper Chistera/Essential French Oven? What size is it? Thanks.
A:It is the seafood pan, the shallower one.
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