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Words related to braising

cooking slowly in fat in a closed pot with little moisture

References in periodicals archive ?
Add the rabbit braising liquid, bring to the boil and simmer until reduced by about half.
Add the drained minced beef and the reserved braising liquid and bring to the boil.
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.
3 BRAISING TIPS Using same frying pan over medium heat, fry onions and garlic till soft, add whole tube tomato puree, mix in well.
Cold-weather comfort food just took a big leap forward at Lan Restaurant, where chef/owner Lan Bradeen is braising veal cheeks and finishing them with hoisin and star anise glaze.
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 retailer said its customers were opting for the more affordable cuts of braising and stewing meat.
Braising is a wet cooking method in which food -- usually tougher cuts of meat -- is cooked in a savory liquid in a pot with a tight-fitting lid for a long time, either on the stove or in the oven, until it is tender, flavorful and almost falling apart.
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.
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.
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.