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Examples of braise
braise
The result was less fibrous and held together better than a conventional braise.
From the independent.co.uk
Cover the pot and braise for about 30 minutes, or until sprouts are very tender.
From the npr.org
Put the pot in the oven at 250 around 10am and just let it braise all day long.
From the gothamgal.com
Steam, boil, bake or braise larger bulbs like turnips, cooking just until tender.
From the omaha.com
Braise chicken in crock pot on medium low for 8 hours or until chicken is tender.
From the orlandosentinel.com
Braise the zucchini in olive oil with chopped onion, garlic, lemon zest and mint.
From the orlandosentinel.com
Letting a braise sit overnight allows the meat to take on more flavor, Shaw says.
From the dailyherald.com
The results, she says, are just as tender as a braise, but with less shrinkage.
From the dailyherald.com
A nice long braise might have produced something more tender and much juicier.
From the sacbee.com
- Cook in liquid; "braise beef"
- (braised) cooked by browning in fat and then simmering in a closed container
- (braising) cooking slowly in fat in a closed pot with little moisture
- Braising (from the French word, "braiser") is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor)...
- Alternative spelling of braize; A method of joining non-ferrous metal using a molten filler metal. Similar to soldering but distinct from welding in that the filler is melted but not the metal being joined; To cook in a small amount of liquid, in a covered pan. ...
- (Braises) Term used in the Middle Ages for undergarments later refined into breeches.
- (Braising) A method of cooking which combines roasting and stewing. It is generally on low fire, done in a pan with a tight fitting lid to prevent evaporation.
- (Braising) Braised dishes are commonly made using woks and this is useful when one is reducing sauces.
- (Braising) Cooking food in slow oven with moisture surrounding food in the pan.
