braising

listen to the pronunciation of braising
Englisch - Englisch
Cooking food by first browning it in a pan and then cooking it slowly in a small amount of liquid in a covered pan
Browning in hot fat and then cooking slowly, in a covered pot, with vegetables and a little liquid
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
{i} method cooking where the food (generally meat) is first browned in fat and then cooked slowly in small amount liquid (stock, water, wine, etc.) in a covered pan
A cooking method whereby food, typically raw meat, is first browned in oil, then cooked slowly in a liquid of wine, stock or water
present participle of braise
cooking slowly in fat in a closed pot with little moisture
braise
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
braise
To cook in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling
braise
To cook gently in a small amount of liquid in a covered pan Food may or may not be browned first
braise
alternative spelling of braize
braise
A method of cooking in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling
braise
To cook over low heat with a small amount of liquid in a tightly covered pan Meats may or may not be browned in fat first
braise
To 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
braise
cook in liquid; "braise beef"
braise
Cook tightly covered in a small quantity of liquid at a low temperature, in oven or over a direct heat
braise
To cook meat or vegetables by searing on high in fat, then simmer in moist covered dish
braise
a method for cooking less tender cuts of meat by browning, covering and cooking meat in a small amount of liquid at a low temperature for a long period of time
braise
To brown food in fat and then slowly cook it with a small amount of liquid in a tightly covered pan This method is best for tougher cuts of meat
braise
The name is sometimes applied to the related species
braise
To brown (meat or vegetable) in a small amount of hot fat and then to cover and cook slowly in the food's own juices, with or without the addition of a small amount of another liquid
braise
Cooking with very little liquid
braise
To gently brown in a small amount of liquid over low heat in a covered pan until tender
braise
To brown meat in fat over high heat, then cover and cook slowly in the oven in a small amount of liquid
braise
To brown meat, then cook slowly in a small amount of liquid Used to tenderize tougher cuts of meat
braise
When you braise meat or a vegetable, you fry it quickly and then cook it slowly in a covered dish with a small amount of liquid. I braised some beans to accompany a shoulder of lamb. braised cabbage. To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. to cook meat or vegetables slowly in a small amount of liquid in a closed container stew (braiser, from braise , from brese; BRAZIER)
braise
To stew or broil in a covered kettle or pan
braise
To cook slowly in a covered utensil in a small amount of liquid The liquid may be juices from meat or added water, milk, cream or meat stock The meat or vegetable may be browned first
braise
cook in liquid; "braise beef
braise
To cook food slowly in a small amount of liquid in a tightly covered pan on the range top or in the oven
braise
Braising involves cooking a food in a little fat to brown--usually on the stove top--then covering and cooking slowly until done This is particularly suited to less tender cuts of meats Recipe: Rick's Crockpot Roast
braise
To bake or stew food slowly, usually on a bed of vegetables in a covered pan or ovenproof dish
braise
Braised meat
braise
Charcoal powder; breeze
braise
{f} saute and then simmer slowly (of meat)
braise
A European marine fish (Pagrus vulgaris) allied to the American scup; the becker
braising
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