Definition & Betydelse | Engelska ordet BRAISING

Definition av BRAISING

1. böjningsform av braise
2. presensparticip av braise

Exempel på hur man kan använda BRAISING i en mening

• Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts.
• The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most often split peas and red lentils).
• Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms.
• The result is a fairly solid layered poultry dish, suitable for cooking by braising, roasting, grilling, or barbecuing.
• Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable.
• Simmering, braising and sautéing are ubiquitous cooking techniques used in the Northeast, producing many of the region's signature dishes.
• Parboiling is usually used to partially cook an item which will then be cooked another way such as braising, grilling, or stir-frying.
• Meat from the chuck, once divided, is usually used for stewing, slow cooking, braising, or pot roasting and is ideal in a one-pot cooker.
• Alternative preparations include roasting whole on a rotisserie, smoking in a pit, roasting in an oven, grilling, or braising in a Dutch oven after searing on a grill.
• Most French recipes include a boned calf's foot to add gelatin to the braising liquid, which serves to thicken the resulting sauce.
• Red cooking, also called Chinese stewing, red stewing, red braising, or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown coloration to the prepared food.
• Chops may be cooked in various ways, including grilling, pan-broiling, sautéeing, braising, breading and frying, and baking.
• As braising liquids and broths simmer, they typically throw off more fat and protein and sometimes froth, so it is easier to wait at least a few minutes until the liquid has cooled before degreasing.
• The flattop grill is a versatile platform for many cooking techniques such as sautéing, toasting, simmering, shallow frying, stir frying, pan frying, browning, blackening, grilling, baking, braising, and roasting, and can also be used for flambéing.
• There are four main traditional cooking methods using vinegar in the Philippines: kiniláw (raw seafood in vinegar and spices), paksíw (a broth of meat with vinegar and spices), sangkutsá (pre-cooked braising of meat in vinegar and spices), and finally adobo (a stew of vinegar, garlic, salt/soy sauce, and other spices).
• Alberta beef is a staple for the northern region with worldwide recognition for its quality and tenderness, prepared in a variety of ways, barbecuing, braising, grilling, skewering, and most notably is served as steaks.

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