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braising |
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braising: see cooking Frying is cooking in hot oil; sautéing is cooking in a small amount of oil; stir-frying is a Chinese technique of frying quickly in small amounts of oil in a wok; deep frying is completely submerging the food in large amounts of fat. ..... Click the link for more information. . |
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? Mentioned in | ? References in periodicals archive | |
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It's autumn: get your braise, your roast and your slow simmer on. So imagine my heartbreak when I got to the part of the article titled "preparation" and read that the author advises us to steam, blanch, boil, braise, stir-fry, and saute this vital, mineral-rich food Braise for approximately 2 1/2 hours, or until fork tender. |
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