A cooking technique in which meat or vegetables are first browned and then cooked slowly at a low heat for a long period of time in a small amount of liquid. This process adds flavour and tenderizes the food.
Braising term uses two cooking methods wherein a food is first roasted / fried and then cooked in some moistening.
A cooking method where food (usually meat) is first browned in oil, then cooked slowly in a liquid (wine, stock, or water). Back to the top
cooking slowly in fat in a closed pot with little moisture
A cooking method whereby food, typically raw meat, is first browned in oil, then cooked slowly in a liquid of wine, stock or water.
A method of cooking which combines roasting and stewing. It is generally on low fire, done in a pan with a tight fitting lid to prevent evaporation.
To gently fry meat, vegetables or other foods by lightly browning in fat and then cooking slowly in a covered pan with a small amount of flavourful liquid such as stock or wine.
Cooking food by first browning it in a pan and then cooking it slowly in a small amount of liquid in a covered pan.
Cooking method used for cuts of meat, poultry and game which are too tough to roast. It is also good for some vegetables. Use a pan or casserole with a tightly fitting lid so that little liquid is lost through evaporation. Place the meat on a bed of chopped vegetables (called a mirepoix) add sufficient liquid to cover the vegetables and cook on the hob or in the oven.
A method of cooking in which food is first browned in a pan on top of the stove, then liquid is added, the pan is covered tightly, and the food simmers until done.
