QUESTIONS
What is the chief difference between pot-roasting and braising?
Why is it not necessary to baste meats cooked by these methods?
What is the difference between braising and roasting meats (see Roasting)? Why is braising suitable for tough cuts, and roasting for tender cuts (see Experiments 51 and 52)?
Name at least three cuts of meat suitable for pot roasts. Give the price per pound of each.