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braising
(redirected from braise)

   Also found in: Dictionary/thesaurus, Wikipedia 0.01 sec.
braising: see cooking cooking, 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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Wash the excess salt away in the morning and slowly melt the fat in a braising pan, place the duck legs into the fat with the garlic and fresh herbs and gently simmer - braise for three hours until the meat feels like it would fall off the bone but will not.
The main course was spiced pork fillet with braise belly pork, sage and onion potato fritter and an Umbrian lentil casserole.
The best cooking method is to shred finely and braise on a low heat for two to three hours, with the addition of a little oil, spices, vinegar or wine, apple, stock and brown sugar to achieve a sticky, caramelised result.
 
 
 
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