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Braise1797, from French braiser "to stew" (17c.), from braise "live coals," from Old French brese "embers" (12c.), ultimately from West Germanic *brasa (as is Italian bragia, S [..]
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BraiseA cooking practice that involves browning meat or vegetables, then cooking them at low heat in a small quantity of liquid, with the pan covered.
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BraiseTo cook slowly on a bed of chopped vegetables and with a little liquid in a covered pan.
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BraiseTo prepare food by browning, then cooking slowly in a small amount of liquid in the coven or in a covered pan on the stove top.
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BraiseTo cook in a small amount of liquid (also called stewing or pot roasting), rather than being submerged in liquid, as in boiling/poaching. Braising usually concentrates the food's flavor in the su [..]
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BraiseTo cook meat by browning it in fat, then simmering it in a covered pan with a little liquid.
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BraiseTo brown meat in a small amount of fat then cook slowly in a covered pan with a small amount of liquid.
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BraisePronounce it: bray-zBraising involves cooking a piece or pieces of meat at a low-to-moderate temperature in a covered cast-iron or earthenware casserole for a long time in just enough liquid to ensure [..]
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BraiseBraising is basically a slow-cooking method for tough cuts of meat or poultry and even stringy vegetables. They are cooked slowly in a small amount of liquid in a covered pan. Stews and pot roasts a [..]
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BraiseTo prepare food by browning, then cooking slowly in a small amount of liquid in the coven or in a covered pan on the stove top.
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BraiseA Jamaican cooking method by which food (usually Jamaican meat or Jamaican vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes Jamaican foods by gently breaking down their fibers. Braising can be done on top of [..]
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BraiseTo cook first by browning, then gently simmering in a small amount of liquid over low heat in a covered pan until tender.
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BraiseTo cook food slowly in a small amount of liquid in a tightly covered pan on the range top or in the oven. Braising is recommended for less-tender cuts of meat.
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BraiseTo cook slowly in a very small amount of liquid in a dish with a tightly sealed lid.
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Braiselive coals; braised
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BraiseTo cook food, tightly covered, in a small amount of liquid at low heat for a long period of time. Sometimes, the food is first browned in fat. The long, slow cooking tenderizes meats by gently breakin [..]
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BraiseA technique of cooking in which meat or vegetables are first browned in oil and/or butter, then cooked at a low heat for a lengthy period of time in a covered pot in a small amount of liquid. This pro [..]
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BraiseTo brown meat in fat over high heat, then cover and cook slowly in the oven in a small amount of liquid.Ideal method of cooking tougher cuts of meat.
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BraiseTo cook slowly in a small amount of liquid in a covered pot. Foods are usually browned prior to braising to add flavor. Braising can be done on top of the stove or in an oven, depending on the recipe.
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BraiseA cooking method in which the main item is browned briefly in fat and then cooked gently, covered, in a small amount of liquid. The long, slow cooking tenderizes the foods by gradually breaking down [..]
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BraiseA method of cooking in which very little liquid is used and the food is cooked over several hours in a sealed pan. Tougher cuts of meat are better prepared this way.
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BraiseTo cook in a small amount of liquid (also called stewing or pot roasting), rather than being submerged in liquid, as in boiling/poaching. Braising usually concentrates the food's flavor in the surrounding liquid for the purpose of making a sauce or coating.
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Braise(v) cook in liquid
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BraiseTo cook food slowly using heat from an oven or stovetop with a little bit of liquid which is usually water or broth. Braising can be used to tenderize meat.
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BraiseA cooking method where meat or vegetables are first browned in butter and/or oil, then cooked in a covered pot in a small about of cooking liquid at low heat for a long period of time. This slow cooki [..]
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BraiseTo cook gently in a small amount of liquid in a covered pan.
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Braiseto cook meat by searing in fat, then simmering in a covered dish in small amount of moisture.
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Braiseto cook meat by searing in fat, then simmering in a covered dish in small amount of moisture.
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BraiseA cooking technique that requires browning meat in oil or other fat and then cooking slowly in liquid. The effect of braising is to tenderize the meat.
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Braiseform of moist heat cooking using larger cuts of meat simmered in sauce in a covered pan.
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Braise
but distinct from welding in that the filler is melted but ''not'' the metal being joined.
brazing
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