braise

listen to the pronunciation of braise
Английский Язык - Турецкий язык
kapalı kapta ve ağır ateşte pişirmek
ağır ateşte pişir
kapalı kapta pişir
(fiil) kendi suyuyla kısık ateşte pişirmek
eti veya sebzeyi yağda çevirdikten sonra kendi suyuyla yavaş yavaş pişirmek
{f} kendi suyuyla kısık ateşte pişirmek

Связанные Термины

braising
{i} pişirim
braising
{f} ağır ateşte pişir
braised
ağır ateşte pişir
to braise
Yıkanmış için
braised
kendi suyuyla kısık ateşte pişirilmiş
Английский Язык - Английский Язык
A method of joining non-ferrous metal using a molten filler metal. Similar to soldering but distinct from welding in that the filler is melted but not the metal being joined
To cook in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling
Alternative spelling of braize
To cook gently in a small amount of liquid in a covered pan Food may or may not be browned first
A method of cooking in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling
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 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
cook in liquid; "braise beef"
Cook tightly covered in a small quantity of liquid at a low temperature, in oven or over a direct heat
To cook meat or vegetables by searing on high in fat, then simmer in moist covered dish
a method for cooking less tender cuts of meat by browning, covering and cooking meat in a small amount of liquid at a low temperature for a long period of time
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
The name is sometimes applied to the related species
To brown (meat or vegetable) in a small amount of hot fat and then to cover and cook slowly in the food's own juices, with or without the addition of a small amount of another liquid
Cooking with very little liquid
To gently brown in a small amount of liquid over low heat in a covered pan until tender
To brown meat in fat over high heat, then cover and cook slowly in the oven in a small amount of liquid
To brown meat, then cook slowly in a small amount of liquid Used to tenderize tougher cuts of meat
When you braise meat or a vegetable, you fry it quickly and then cook it slowly in a covered dish with a small amount of liquid. I braised some beans to accompany a shoulder of lamb. braised cabbage. To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. to cook meat or vegetables slowly in a small amount of liquid in a closed container stew (braiser, from braise , from brese; BRAZIER)
To stew or broil in a covered kettle or pan
To cook slowly in a covered utensil in a small amount of liquid The liquid may be juices from meat or added water, milk, cream or meat stock The meat or vegetable may be browned first
cook in liquid; "braise beef
To cook food slowly in a small amount of liquid in a tightly covered pan on the range top or in the oven
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: Rick's Crockpot Roast
To bake or stew food slowly, usually on a bed of vegetables in a covered pan or ovenproof dish
Braised meat
Charcoal powder; breeze
{f} saute and then simmer slowly (of meat)
A European marine fish (Pagrus vulgaris) allied to the American scup; the becker

Связанные Термины

braised
cooked by browning in fat and then simmering in a closed container
braised
past of braise
braises
plural of braise
braising
Cooking food by first browning it in a pan and then cooking it slowly in a small amount of liquid in a covered pan
braising
Browning in hot fat and then cooking slowly, in a covered pot, with vegetables and a little liquid
braising
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
braising
{i} method cooking where the food (generally meat) is first browned in fat and then cooked slowly in small amount liquid (stock, water, wine, etc.) in a covered pan
braising
A cooking method whereby food, typically raw meat, is first browned in oil, then cooked slowly in a liquid of wine, stock or water
braising
present participle of braise
braising
cooking slowly in fat in a closed pot with little moisture
braise

    Турецкое произношение

    breyz

    Произношение

    /ˈbrāz/ /ˈbreɪz/

    Этимология

    () From French braise (“live coals”), from Old French brese (“embers”), from Old Low Franconian; akin to Norwegian/Swedish braseld 'sparkling fire', Norwegian/Swedish dial. brasa (“to roast”), Danish dial. brase (“to flambé, enflame”).Alain Rey, ed., Dictionnaire historique de la langue française, s.v. "braise" (Paris: Le Robert, 2006).

    Времена

    braises, braising, braised
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