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Braise - how to best hold over

11 years ago

I am making Pork Ragu this afternoon. The recipe says it can be cooked to a point and then refrigerated for up to 2 days. It is cooking in an enameled cast iron dutch oven. Should I put the Pork Ragu still in the dutch oven in the fridge (after properly cooling) or should I remove the ragu to another dish for refrigeration, then back into the dutch oven for reheating tomorrow?

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Comments (4)

teresa_nc7
11 years ago
I always transfer to a glass or pottery container, then reheat in the oven or on the stovetop - but that's just me. I think my mom drummed it into my head to never put food in a cooking pot in the fridge. I'm sure that's where I got that from......'cause my mama said so! LOL!

Teresa
bbstx
Original Author
11 years ago
Teresa, that is exactly why I'm asking this question. My momma was always adamant that you never stored anything in a pot in the refrigerator. I'm not sure if it were because there was some actual problem with refrigerating leftovers in a pot, or if it were because she didn't have redundancy in her cookware, or exactly why.

It will certainly be easier to re-heat the ragu if I leave it in the pot, but if there is a reason not to do that, then I need to know (other than your momma and my momma telling us not to) :-)
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Jasdip
11 years ago
BB and Teresa, I was told the same thing! Do we all have the same mother?? Something about the food reacting with the aluminum.

I always transfer the food to a glass bowl, but it's also to take up less room in my frig. I'd also hesitate to put the enameled dutch oven on the glass shelves because of the weight, but that's me.
bbstx
Original Author
11 years ago
Well, so that our mommas won't think they raised heathens, I'm putting the pork ragu in a flat glass casserole dish so that it will cool more quickly before I refrigerate it. I hope having greater surface area will also allow more fat to rise to the top so I can pop it off and pitch it tomorrow. The pork country ribs that I used were quite fatty. If it is tasty for dinner tomorrow, I'll post the recipe.

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