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 ?
Once the meats are tender and the other ingredients ready, these are removed from the braising liquid and neatly arranged on the food counter.
Add the drained minced beef and the braising liquid and bring to the boil.
This Garland module line enables you to build your kitchen exactly to your requirements with multiple applications across core pieces, for example, the hob and wok, plus more specialist items such as the griddle and braising pan.
Braising jus 1/3 cup olive oil 1/2 pound each of celery, carrots and onions (roughly chopped) 1/3 cup white peeled garlic cloves 2 sprigs each of thyme, rosemary and sage (bouquet) 4 ounces tomato paste Juice of 4 lemons
Add 450g (1lb) lean beef braising steak, cut into chunky cubes and brown all over.
The Flame-Top line is being billed as ideal for braising and browning due to the steady heat distribution properties that are inherent in Burgundy clay.
Should you find yourself with a bumper supply of turkey stock, try braising some mushrooms with an equal measure of shallots before swirling them into the stock and adding a splash of sherry.
While the morels are braising, make a roux: combine 2 tablespoons of butter with the flour and stir over medium heat in a small saute pan.
Transfer to large braising dish and add barley, stock, herbs and 1 tsp salt.
Braising the grain does it much more justice - like rice, cous-cous, semolina or cracked wheat - it expands to something much more substantial, so it's a good economic food!
Pheasant, the most popular of the game birds, is excellent for roasting, stewing, braising or for serving en papillote.
When braising beef I have usually used conventional European flavourings, red wine or beer and herbs such as tarragon, bouquet garni or thyme.