braise


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Words related to braise

cook in liquid

References in periodicals archive ?
Transfer to oven and braise about 412 hours, until meat easily pulls off bone.
AThere When we cook them at the restaurant, we take the legs off and braise them separately from the bird as the legs take longer to cook as with any bird and tend to be tougher.
Add a cup of veal or beef stock and braise for 11/2 to 2 hours, until fork tender.
Fortunately, edible mushrooms are widely available and can be prepared in many delicious ways, although veteran mushroom growers often say simplest is best: Just clean, slice and braise the mushrooms in a hot pan in olive oil and, sometimes, thinly sliced garlic, with salt and pepper to taste.
To braise the barley, place a small stainless steel roasting tray on a low heat on the stove and melt 2oz of the butter, cook the onions in this until soft.
There's stews and braises, where you can create your own mix and braise, Taiwan style.
To braise your winkles, wash 200g to remove any sand, and blanche them quickly in boiling water.
The acid of the onion, the sweetness of carrot and the savoury taste of the celery act as a flavour enhancer for a braise, a soup or roast.
Depending on the size of the lamb, they should take about 3-4 hours to braise until the meat is soft and succulent.
Take a rather tough chunk of chuck, sear the outside, add flavorful liquids and flavor-enhancing produce to the pot, along with seasonings and let it all gently simmer (braise) on the stovetop for a few hours and, voila, a tasty, fall-apart roast ready to be sliced and served.
The glazing stage doesn't matter too much but you will need to braise them for less time to avoid them falling apart.
Add mushrooms, onions and garlic and braise for 5-8 minutes.
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.
With your new Wok you can stir-fry, steam, braise, saute, simmer, deep fat-fry, stew and even smoke quickly, efficiently and nutritiously!