Always use a thermometer to determine doneness

follow the recipe for proper cooking times

Fork tender

Flavor

loin

shank

shoulder

leg

when the protein is added

wine for braising should be separately reduced and added to the cooking pot when it is ready to be placed in the oven

At the end

after searing and before stock is added

cabbage

collard green

chicken fricassee

pince is only used when making brown veal stock

beef stew

at the end

In the begining

Because a stew cooks for so long, dry herbs are preferred over fresh herbs

in the middle 

180-200

140-185

130-140

200-212

chicken breast

chicken thighs

beef flank

beef shoulder