braising

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braising:

see cookingcooking,
the process of using heat to prepare foods for consumption.

Many common cooking methods involve the use of oil. Frying is cooking in hot oil; sautéing is cooking in a small amount of oil; stir-frying
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References in periodicals archive ?
corzetti and add to braise followed by onions and sea beans.
Braise veal about 2 hours, until meat is very soft.
A pork braise is a fantastic supper, with thick savoury juices.
I also like to braise winter greens with some sliced shallots and diced bacon, which I fry in butter until the shallots are soft and the bacon cooked.
The flavour is stronger than the sweet milky taste of the new season's, so if it's on the menu I tend to pair it with other robust flavours such as tapenade (black olive paste) or braise it with Moroccan spices.
The end result is an enhanced kitchen sink that provides an efficient, compact space in which to clean, cut, steam, boil, poach and braise food - improving the overall efficiency of food preparation and cooking, while insuring a professional level of cooking quality.
Place in the oven and braise until the artichokes are tender,
Braise in a preheated 325-degree oven until meat is very tender, about 3 hours.
Although no serious injuries occurred, sore muscles, calluses, and braises were common in all the classes.
But he's quick to add that one of his favorite ways of cooking is slowly -- stews, braises, chilis.