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braising |
Also found in: Dictionary/thesaurus, Wikipedia, Hutchinson | 0.04 sec. |
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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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Cooking Methods: Braising, Frying & Searing (45 minutes) covers the preparation of a number of different entrees including Grandma Bread, searing fish without overcooking it, deep frying chicken wings, and the making of a nutritious stew by braising beef and vegetables. Both the stir-frying and the braising were done as quickly as possible, so the vegetables maintained a great texture and color, had a light taste, and were very filling. 95) proves that one doesn't have to spend hours simmering, stirring, roasting, and braising to create mouth-watering Italian flavor--all of its recipes can be completed in less than an hour, some in less than thirty minutes. |
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braising
