| Term | Main definition |
|---|---|
| BRAISE |
Glossaries - Food and Wine
Glossaries Description -
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.
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