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braising::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | cookery, cooking, preparation |
Examples of braising
braising
Pass the braising liquor through a sieve into a clean pan and reduce to a sauce.
From the independent.co.uk
She explains how to master the techniques of braising, slow-cooking and stewing.
From the kentucky.com
In a large cast iron pot, or heavy bottomed braising pan, fry bacon until crisp.
From the dailynews.com
The amount of coffee to use in braising depends on how strong a flavor you want.
From the timesunion.com
Combine all the braising sauce ingredients in a large pan and bring to the boil.
From the guardian.co.uk
The recipe calls for first braising beef short ribs, which takes almost 3 hours.
From the delawareonline.com
Let the braising liquid settle for 5 minutes, then skim the fat from the surface.
From the thenewstribune.com
Such braising makes bitter and chewy leaves into something meltingly delicious.
From the sacbee.com
Infused with the flavor of the braising liquid, the meat was savory and powerful.
From the orlandosentinel.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.
