To cook slowly in a small amount of liquid in a covered pot. Foods are usually browned prior to braising to add flavor. Braising can be done on top of the stove or in an oven, depending on the recipe.
to brown meat or vegetables in small quantity of hot fat, then to cook slowly in small amount of liquid either in the oven or on top of the stove. Braising is an ideal way to prepare less-tender cuts of meat, firm fleshed fish and vegetables
Meat or vegetables are seared in fat to initially brown them, then cooked slowly over a low heat in a small amount of liquid to develop flavor and tenderize the food.
To brown meat, then cook slowly in a small amount of liquid. Used to tenderize tougher cuts of meat.
to prepare food by browning, then cooking slowly in a small amount of liquid in a covered pan on the stove or in the oven.
a moist-heat cooking method in which food is slowly cooked in a closed utensil with a small amount of liquid, either on the stovetop or in the oven.
Cook by first searing in fat until brown, then simmering in a small amount of liquid in a covered container.
To cook food, tightly covered, in a small amount of liquid at low heat for a long period of time ... more on braise here
Cook tightly covered in a small quantity of liquid at a low temperature, in oven or over a direct heat.
The method of cooking food first browning it in hot fat, and then cooing the food in a small amount of liquid. Braising includes both dry and moist cooking methods.
To cook slowly in fat and a little moisture in a closed pot
Meat cooked in a closely covered stewpan, so that it retains its own flavor and those of the vegetables and flavorings put with it.
This is the process of cooking less tender pieces of meat by slow stewing.
To cook meat or vegetables slowly in steam in a covered pan.
to cook in a small amount of liquid in a tightly covered pan over low heat
A method in which food is first browned, and then cooked in a tightly-covered pan with a small amount of liquid. It is cooked at low heat for a long period of time.
To cook by shallow frying followed by baking or stewing. The food is first browned in hot fat or oil, then slowly baked or simmered in a covered pan or baking dish, sometimes with a small amount of fluid added.
cook in liquid; "braise beef"
a worry-free technique whose long, slow simmering allows the serious cook ample time to prepare other menu components, and gives the casua
A technique of cooking in which meat or vegetables are first browned, then cooked at a low heat for a lengthy period of time in a covered pot in a small amount of liquid. This process adds flavour and tenderises the food by breaking down its fibres.
A cooking method in which fish, poultry, meat or vegetables are first browned in hot fat and then slowly simmered in a small amount of flavorful liquid until tender. The braising liquid is then frequently thickened and served as a sauce. (i.e. beef stew).
To cook meat or poultry slowly in a covered utensil in a small amount of liquid or in steam.
cooking slowly in liquid with onions, herbs, etc.
A method of slow cooking in a tightly covered pot with a small amt of liquid(such as water, stock, wine or a combination of) over low heat. Usually this is done after searing/browning meats and vegetables with a little fat. Either stove-top or in the oven, a better way to cook tougher cuts of meat. Alternately, if you were to completely immerse the food in liquid, it would be stewing.
Combination baking and stewing in covered pan (moist heat) in oven or top of cooker.
A cooking method where the vegetables are first sauteed then cooked covered in the pan with a small amount of liquid.
To prepare food by browning, then cooking slowly in a small amount of liquid in the coven or in a covered pan on the stove top.
foods which are browned, then cooked in a tightly covered pot with a small amount of liquid.
Braising involves cooking a food in a little fat to brown--usually on the stove top--then covering and cooking slowly until done. This is particularly suited to less tender cuts of meats. Recipe: Braised Short Ribs
A method of cooking by which food (usually tougher cuts of meat, large poultry, or vegetables like cabbage, chicory, and artichokes) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven
To brown meat or vegetables in hot fat, then cooking it slowly in a covered dish in a small amount of liquid.
To cook in a closed pot with fat and a little liquid. This can be done on top of the stove or in a slow oven.
A method of cooking that involves first searing food in oil at high heat, then covering the pan with a tight-fitting lid and cooking the food in a small amount of liquid at a much lower heat. This method helps lock in vital moisture, flavor and tenderness.
To brown in fat, then cook covered on top of the stove or in the oven with some added liquid.
To brown meat in a small amount of fat, then cook slowly in a covered utensil in a small amount of liquid.
To cook meat by browning it in fat, then simmering it in a covered pan with a little liquid.
To cook over low heat with a small amount of liquid in a tightly covered pan. Meats may or may not be browned in fat first.
To cook food, tightly covered, in a small amount of liquid at low heat for a long period of time. Sometimes, the food is first browned in fat. The long, slow cooking tenderizes meats by gently breaking down their fibers. The braising liquid keeps meats moist and can be used as a basis for sauce. Use wine, stocks or water as components in braising liquid.
A method in which food is first browned, and then cooked at low heat in a covered pan with a small amount of liquid for a long period of time.
To cook covered in a small amount of liquid, usually after preliminary browning.
a moist-heat method where food is cooked in a small amount of liquid, over low heat (may also be done in the oven).
To cook food in a small amount of liquid in a tightly covered vessel. Meats are often browned in fat first for added flavor and color.
To brown food in fat and then slowly cook it with a small amount of liquid in a tightly covered pan. This method is best for tougher cuts of meat.
Cooking food slowly in a small amount of liquid in a tightly covered pan.
To cook slowly with a small amount of liquid in a covered utensil (less tender cuts of meat may be browned slowly first on all sides in a small amount of shortening; then the meat is seasoned, and water is added.)
To brown food on all sides in a little oil, adding a little liquid, and cooking in a closed pot under low heat.
To brown food in fat or butter before cooking in a covered pot.
A method of cooking where fat is used to sauté and then slow cooking with very little moisture completes the process
A cooking method in which meat or vegetables are quickly browned in fat over a high heat then cooked, tightly covered, in a small amount of liquid at a low heat. By doing this, the flavor is sealed in by the high heat and the food is tenderized by the slow cooking. It is important to have a tight fitting lid to prevent evaporation of the liquid. This method is ideal for tougher cuts of meat, firm-fleshed fish, and numerous vegetables.
A moist cooking method using a little liquid that barely bubbles on the top of the stove or in the oven. This is a good way to tenderize cheaper cuts of meat. The pan should be heavy and shallow with a tight-fitting lid to keep the liquid from boiling away. There's a lot that can be done for flavoring in your choice of liquid and of vegetables to cook with the meat.
A cooking technique that requires browning meat in oil or other fat and then cooking slowly in liquid. The effect of braising is to tenderize the meat.
A cooking technique of browning meat, then slow cooking in a tightly covered container with a small amount of liquid.
to cook meat by searing in fat, then simmering in a covered dish in small amount of moisture.