Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- verb Present participle of
braise .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun cooking slowly in fat in a closed pot with little moisture
Etymologies
Sorry, no etymologies found.
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Examples
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Peter G, braising is one of my favorite forms of cooking.
Sisterhood is Powerful with Recipe for Wine and Garlic Braised Short Ribs (Μοσχάρι Κρασάτο με Σκόρδο) Laurie Constantino 2008
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Pulque is also used in braising meat and poultry, and to make the beverages called pulques curados, in which the fermented juice of the maguey is flavored with fruit, often the tropical fruit of the warm, humid Huasteca region or the cactus fruits of the high deserts.
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Pulque is also used in braising meat and poultry, and to make the beverages called pulques curados, in which the fermented juice of the maguey is flavored with fruit, often the tropical fruit of the warm, humid Huasteca region or the cactus fruits of the high deserts.
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This is a good description of what I would call braising, at least here in the U.S. Could this be a confusion of the terms braising and broiling?
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He recommends that the novice chef start with the basics he emphasizes in his not-so-typical cookbook, Think Like a Chef, in which he doesn't just give recipes, but instead focuses on mastering cooking techniques such as braising, roasting, sautéing, and properly cooking a green vegetable.
Good Cooking 2006
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Simply switch up your cooking method to any style that keeps the meat wet, such as braising, stewing, and roasting at lower temperatures.
Thestar.com - Home Page Theresa Albert 2011
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Both the base and stems can be eaten raw in salads or cooked in a variety of methods such as braising, sautéing or in soups.
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While stir-frying is certainly present in Hunan, methods such as braising and simmering also have produced some of the region's most memorable dishes, such as this one enjoyed by Mao Zedong, who grew up in rural Hunan.
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For less-tender roasts and steaks, moist heat cooking methods, such as braising or using a slow cooker appliance, soften muscle fibers and connective tissue and guarantee moist, flavorful results.
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Cut from the muscular and often tough chuck or shoulder, these affordable steaks do best with a moist-heat cooking method, such as braising, which helps tenderize them.
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