Braise

By nicko, Feb 17, 2010 | |
  1. 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).

    Recommended book

    All About Braising – The Art of Uncomplicated Cooking

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