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Combination-cooking method using wet and dry heat
beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot
Braising
French style chicken stew
from braising, coq au vin may be made with any poultry, most commonly chicken. Standard recipes require red wine (often Burgundy) for braising, lardons
Coq_au_vin
Chinese culinary technique
cooking, also called Chinese stewing, red stewing, red braising, or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown
Red_cooking
Cut of beef
of beef. In the United Kingdom, this part is commonly referred to as "braising steak". It is particularly popular for use as ground beef for its richness
Chuck_steak
Common name for many species of fish
Tilapia (/tɪˈlɑːpiə/ tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine
Tilapia
Italian dish from Lombard region
shank, is common, relatively cheap, and flavorful. Although it is tough, braising makes it tender. The cut traditionally used for this dish comes from the
Ossobuco
Form of cooking that involves dry heat
"barbecue-braising" or "grill-braising", or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of
Grilling
Cut of beef
slowly in a lidded casserole dish with gravy. The dish commonly known as braised or stewed beef in Britain, is often accompanied by root and tuber vegetables;
Brisket
Type of curry
is an anglicisation of the Hindi-Urdu qormā (क़ोरमा, قورمہ), meaning 'braising', the cooking technique used in the dish. All these words, and the names
Korma
Chinese braised pork dish
dish has a melt-in-the-mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick. It is generally
Red_braised_pork_belly
Mexican dish
literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in lard, its own fat, or cooking oil. The name
Carnitas
Cantonese dish
served with a side of hot braising liquid for immediate mixing. Hot lou mei is often served directly from the pot of braising liquid. Common varieties
Lou_mei
Traditional Taiwanese pork dish
‹See RfD› Braised pork rice (Taiwanese: khòng-bah-pn̄g, Chinese: 焢肉飯, 爌肉飯) is a gaifan dish found in Fujianese cuisine and Taiwanese cuisine. Although
Braised_pork_rice
French braised beef dish
foot to add gelatin to the braising liquid, which serves to thicken the resulting sauce. To finish the dish, the braised beef is removed and set aside
Boeuf_à_la_mode
Ghanaian style of cooking rice
Braised rice is a Ghanaian style of cooking rice. It is known as angwa moo in the Akan language, literally "oil rice" or omɔ kɛ fɔ(omor ker for) in the
Braised_rice
Part of a leg of pork or ham
pork or ham. It is consumed fresh, salted or smoked. In addition, after braising or poaching, jambonneau is traditionally served with sauerkraut or used
Jambonneau
Chinese cuisine from Hunan province
taste. Common cooking techniques include stewing, frying, pot-roasting, braising and smoking. Due to the high agricultural output of the region, many different
Hunan_cuisine
Preparation of poultry leg meat
stitched up with a trussing needle. A ballotine is cooked by roasting, braising or poaching. A ballotine is often shaped like a sausage or re-formed to
Ballotine
Regional cuisines of China
other meats and fowl. Jiangsu cuisine favors cooking techniques such as braising and stewing, while Sichuan cuisine employs baking. Hairy crab is a highly
Chinese_regional_cuisine
French stew of beef braised in wine and garlic
with cheaper cuts of beef braised in wine, with vegetables, garlic and herbs, and traditionally cooked in a daubière–a braising pot. The Oxford English
Daube
Cut of beef
when grilled, and prepared with slow moist-heat methods indoors such as braising, to tenderize the meat and maintain moisture. The cut is typically sliced
Round_(primal_cut_of_beef)
Dish of ground meat rolled into a ball
butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs made with different meats and
Meatball
Japanese braised pork dish
Kakuni (角煮) is a Japanese braised pork belly dish which literally means "square simmered". It is made by braising fatty pieces of pork in soy sauce, mirin
Kakuni
Stewed beef with vegetables dish
Pudpod Salpicao Sinanglay Sinantolan Siomai Tamale Tinapayan Tuslob buwa Braised dishes and stews Adobo Afritada Asado matua pork Balbacua Bicol express/Sinilihan
Ropa_vieja
Food animal
In the cuisine of Teochew people in Singapore, braised goose is a traditional dish; typical braising ingredients include soy sauce, rice wine, garlic
Goose_as_food
Beef steak cut from the rear of a cow
'britches'). The pointe de culotte, the rump cap, is highly recommended for braising as bœuf à la mode. In the 20th century the English term rump steak was
Rump_steak
Meat curry
characterised by the initial frying of an onion-based paste, followed by long braising of the spices and meat, giving it a dark appearance and rich flavour. The
Bhuna
Korean dish made of beef and soy sauce
a dish called damhae (Korean: 담해; Hanja: 醓醢) made by slicing beef and braising it in soy sauce. The dish is made by simmering small chunks of lean beef
Jang-jorim
Dishes developed in the Mughal Empire
region. They brought cooking methods including the tandoor clay oven, the braising of meat, the practice of marinating meat in yoghurt, and the making of
Mughlai_cuisine
Cooking vessel originating in China
rice. In the latter case, guoba often forms. Braising: Braised dishes are commonly made using woks. Braising is useful when reducing sauces. Deep frying:
Wok
Partial cooking of food in boiling water
to partially cook an item which will then be cooked another way such as braising, grilling, or stir-frying. Parboiling differs from blanching in that one
Parboiling
Country in East Asia
Taiwanese dishes include Taiwanese beef noodle soup, gua bao, zongzi, braised pork rice, Taiwanese fried chicken, oyster vermicelli, sanbeiji, and aiyu
Taiwan
Food made from cow tongue
beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings
Beef_tongue
Chinese braised meat dish
simplified Chinese: 卤肉; pinyin: lǔròu) is a regional Chinese meat dish made via braising with master stock, often made with pork. In Southern Taiwan, the dish is
Lu_rou
Egg dish
China (including Hong Kong) and Taiwan, they are often braised and served with rice and braised pork or siu mei: packaged, cooked and processed quail eggs
Quail_eggs
Season of television series
Tina's Brussels sprouts while Carmy suggests serving Sydney's Coca-Cola-braised short ribs, impressing Dearborn. Cicero and Computer agree to pursue Ebraheim's
The_Bear_season_5
Pork ribs variety
Spareribs are typically cooked low and slow, either smoked, grilled, or braised. Pork spare ribs are cooked and eaten in various cuisines around the world
Spare_ribs
Chinese dish from the city of Dezhou in Shandong Province, China
Dezhou braised chicken (simplified Chinese: 德州扒鸡; traditional Chinese: 德州扒雞; pinyin: Dézhōu pá jī) is a Chinese dish from the city of Dezhou in Shandong
Dezhou_braised_chicken
Soviet canned meat product
Tushonka (Russian: тушёнка, IPA: [tʊˈʂonkə], from тушение, 'braising') is a canned stewed meat especially popular in Russia and other countries of the
Tushonka
butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats
List_of_meatball_dishes
Cut of beef
long, slow smoking. Beef clod may also be prepared with moist heat or braising. A shoulder tender also called beef shoulder petite tender, beef shoulder
Beef_clod
Spanish food
Guiso is a Spanish meat dish prepared by roasting or frying combined with braising. It is typically a hot, mildly fatty food. Unlike stew, it allows the vapors
Guiso
Chinese regional cuisine from Fujian province
most commonly employed cooking techniques in the region's cuisine include braising, stewing, steaming and boiling. As the people of Fujian often travel to
Fujian_cuisine
Cut of beef
is known as an "English cut". They may also be known as barbecue ribs, braising ribs, or fancy cut ribs. A section of short ribs from the plate (ribs six
Short_ribs
Cut of meat served as individual portion
be cooked in various ways, including grilling, pan-broiling, sautéeing, braising, breading and frying, and baking. Lamb chops are often cooked with dry
Meat_chop
Filipino meat and vegetable stew
Afritada is a Philippine dish consisting of chicken, or pork braised in tomato sauce with carrots, potatoes, and red and green bell peppers. It is served
Afritada
American filmmaker (born 1942)
Hondo's Soleil Ô (1970), Mohammed Lakhdar-Hamina's Chronique des années de braise (1975), Timité Bassori's La Femme au couteau (1969), and Jean-Pierre Dikongue-Pipa's
Martin_Scorsese
Flat cut of beef
connective tissue down the middle, creating a tough steak best suited to braising. Chateaubriand steak Usually served for two, center cut from the large
Beefsteak
Stock that is repeatedly reused
sauce. Once the base stock has been prepared, it is used as a poaching or braising liquid for meat. Chicken is the most common meat cooked in master stock
Master_stock
Heavy-duty cooking pan
functions: boiling, steaming, stewing, simmering, roasting, poaching, braising, shallow frying and deep frying. They all possess a tilting feature, which
Bratt_pan
Meat in breading or batter
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is
Breaded_cutlet
Preparing food using heat
liquid is combined with the food, as in steaming, simmering, boiling, braising, and blanching. Heating liquid in an open container results in rapidly
Cooking
Steam convection cooking appliance
steam vegetables or potatoes quickly and gently, while also roasting or braising meat and fish, or baking bread. The appliance is fit for many culinary
Combi_steamer
Cooking technique
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
Searing
Dish of chicken in a Marsala wine sauce
served immediately. As an alternative method, the chicken breasts may be braised in a mixture of Marsala wine and butter. Carne pizzaiola "What is Chicken
Chicken_marsala
Country in West Africa
called a maquis, which is unique to the region. A maquis normally features braised chicken, and fish covered in onions and tomatoes served with acheke or
Ivory_Coast
Capital and largest city of Italy
Roman-style, outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised; carciofi alla giudia – artichokes fried in olive oil, typical of Roman
Rome
Culinary Dish
[kah-POOS-tah] (which is the Polish word for "cabbage"), is a Polish dish of braised or stewed sauerkraut or cabbage, with bacon, mushroom and onion or garlic
Braised_sauerkraut
Municipality and largest city in China
soy sauce. Signature dishes of Benbang cuisine include Xiaolongbao, Red braised pork belly, and Shanghai hairy crab. Haipai cuisine is a Western-influenced
Shanghai
Family of Japanese sauces
broth in order to add to the complex combination of flavors, and as a braising liquid for meat (e.g. chāshū). Due to its use in glazing grilled eel (unagi)
Tare_sauce
Method of cooking meat
(to break into pieces). By the general description of frying and then braising in liquid, there are recipes for fricassee as far back as the earliest
Fricassee
Tail of an ox
Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for oxtail soup. Traditional preparations
Oxtail
Air-dried and salted beef
Lombardy region. The word comes from the diminutive of Lombard bresada ('braised'). As an appetiser (antipasto), bresaola is usually sliced paper-thin and
Bresaola
Meat from duck
of this duck dish, green bananas or plantains are either added to the braising liquid or served separately as a side dish. Duck tagine with pears is from
Duck_as_food
Creole vegetable braise
okra, and tomato. The ingredients are braised in a pot. Historically bacon grease was used for the braising stage, although various combinations of
Maque_choux
running water (shocking or refreshing) to halt the cooking process. boiling braising A combination-cooking method that uses both wet and dry heats: typically
List_of_cooking_techniques
Stewed meat dish
traditional of Spanish and Latin American cuisine. It involves slow-cooking or braising a piece of meat, often beef or pork, until it becomes tender and easy to
Carne_mechada
Paste made from tomatoes
to impart an intense tomato flavour in dishes such as pasta, soups and braised meat. It is used as an ingredient in many world cuisines. By contrast,
Tomato_paste
Cut of beef
and is most suitable for a long cooking in liquid at a low heat, such as braising. According to the USDA Institutional Meat Purchase Specifications (IMPS)
7-bone_roast
Filipino dish
karne frita, is a Filipino dish consisting of thinly sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions
Bistek
Polish Christmas dish
then braised with water, salt, pepper and spices (traditionally allspice, bay leaf and sometimes other ones). After frying, fish is shortly braised with
Greek-style_fish
Chinese chicken dish
âng-chau-koe) is a traditional dish of northern Fujian cuisine which is made from braising chicken in wine lees made from red yeast rice (see lees (fermentation))
Fujian_red_wine_chicken
Cooked vegetable foundation for cooking
consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat, then used as
Sofrito
Cantonese style of barbecued pork
into a log, tied with twine, and then braised in a soy sauce marinade at a low temperature. This type of braising is a Chinese technique known as red cooking
Char_siu
Condiment for ossobuco
lemon zest, and garlic. It is the standard accompaniment to the Lombard braised veal shank dish ossobuco. Gremolata usually includes grated lemon peel
Gremolata
Italian butcher
attached to the shop: Panzanese (grilled Panzanese steak); Solociccia (braising, boiling, grilling, generally using lesser-known cuts); and Officina della
Dario_Cecchini
Filipino braised pork dish
Humbà, also spelled hombà, is a Filipino braised pork dish from the Visayas, Philippines. It traditionally uses fatty cuts of pork belly slow-cooked until
Humba
Meat from cattle
cooking. Braising cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is
Beef
Scottish soup
ingredients (fresh or preserved as available) are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes
Scotch_broth
Traditional Chinese dish
Braised intestines in brown sauce (九转大肠: nine turns of large intestine), originally called braised large intestine, is a traditional dish in Jinan City
Braised intestines in brown sauce
Braised_intestines_in_brown_sauce
Kashmiri curried meat dish
cinnamon), and in some versions incorporating onions or yoghurt. After initial braising, the dish is often finished using the dampokhtak slow-cooking technique
Rogan_josh
Small cubes of fatty pork, possibly cured
for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork
Lardon
Main variety of ragù in Italian cuisine
preparation involves several techniques, including sweating, sautéing, and braising. Ingredients include a characteristic soffritto of onion, celery, and carrot
Bolognese_sauce
Cut of beef
cut scheme). Silverside beef is a lean cut, and thus is often cooked via braising or other indirect heating methods in a pot roast recipe. It may also be
Silverside_(beef)
French beef dish
called beef Burgundy, and bœuf à la Bourguignonne, is a French stew of beef braised in red wine, often red Burgundy, and beef stock, typically flavored with
Beef_bourguignon
Chinese regional cuisine from Guangdong
stir-fry technique. Other techniques include shallow frying, double steaming, braising and deep frying. Compared to other Chinese regional cuisines, the flavours
Cantonese_cuisine
Cooking method using dry air heat
flavor of the meat itself rather than a sauce or stew, as it is done in braising or other moist-heat methods. Many roasts are tied with string prior to
Roasting
Stir-fried shrimp in chili sauce
consisting of the word kkansyo derived from Chinese gān shāo (乾燒, "dry braising") and saeu meaning "shrimp" in Korean, or chilli-saeu (Korean: 칠리새우) with
Chili_shrimp
Food prepared by melting butter in water
chefs to use compared to whole butter. Its uses are myriad, such as for braising and basting meats, poaching seafood such as lobster, cooking vegetables
Beurre_fondue
Fictional food item
fake vegetable dish called "buttered ermal" and a fake meat dish called "braised trake", was inserted "to provide an estimate of how much someone will respond
Funistrada
Korean pork dish
consisting of pig's trotters cooked with soy sauce and spices. It is usually braised in a combination of soy sauce, ginger, garlic, and rice wine. Additional
Jokbal
Finely chopped meat
may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as adana kebabı
Ground_meat
Italian dish
often peppers, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit (coniglio alla cacciatora), abbacchio
Cacciatore
Dish of ingredients cooked in liquid
Belgian stew Yahni, a Greek (γιαχνί), Turkish, and Persian stew Food portal Braising Casserole Curry Hot pot List of stews Jjigae Jugging List of foods Nabemono
Stew
Chinese fried braised pork dish
resemble braised meat. The dish is also related to Japanese kakuni, and the Okinawan rafute. With gua bao Humba – Filipino braised pork dish Red braised pork
Dongpo_pork
Chinese regional cuisine
quantities and there is a relatively heavy emphasis on poaching, steaming and braising, as well as the common Chinese method of stir-frying. Teochew cuisine is
Teochew_cuisine
Braised meat dish
meat, usually beef, that is swissed by rolling or pounding before being braised in a cooking pot of stewed vegetables and seasonings. It is often served
Swiss_steak
Chinese dish of rice sheets and pork offal
belly, intestines, and pig's ears, braised duck meat, various kinds of beancurd, preserved salted vegetables, and braised hard-boiled eggs. Outside of Southern
Kway_chap
Restaurant in Taipei, Taiwan
Gourmand status in the Michelin Guide. The menu includes Ló͘-bah-pn̄g (braised pork rice, or minced pork and pickled cucumber in broth), as well as rice
Wang's_Broth
Islands and coastal region surrounded by the Caribbean Sea
Republic – arroz con pollo with stewed red kidney beans, pan fried or braised beef, salad/ ensalada de coditos, empanadas, mangú, sancocho Grenada –
Caribbean
BRAISING
BRAISING
BRAISING
BRAISING
Girl/Female
Australian, German, Hebrew, Swedish
Pledged to God; God's Promise; God is My Oath; Form of Elizabeth
Girl/Female
Hindu, Indian
Awesome
Boy/Male
Gujarati, Hindu, Indian, Kannada, Malayalam, Marathi, Telugu
Five Faced; Lord Hanuman
Boy/Male
Arabic
Strong
Boy/Male
Indian, Sanskrit
Unique; Arrow
Girl/Female
Biblical
Courteous.
Girl/Female
American, British, Christian, English, Italian
Flower Name; Variant of the Flower Name Camelia
Girl/Female
Australian, Czech, Danish, German
Peace
Girl/Female
Hindu, Indian, Malayalam, Sanskrit
Magician
Female
French
French feminine form of Scandinavian Axel, AXELLE means "father of peace."
BRAISING
BRAISING
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BRAISING
n.
A kettle or pan for braising.