braised

Английский Язык - Турецкий язык

Определение braised в Английский Язык Турецкий язык словарь: ağır ateşte pişir; kendi suyuyla kısık ateşte pişirilmiş
braised leeks: kızarmış pırasa
braised meat: kavurma
braise: kapalı kapta ve ağır ateşte pişirmek
braise: ağır ateşte pişir
braise: kapalı kapta pişir
braise: (fiil) kendi suyuyla kısık ateşte pişirmek
braise: eti veya sebzeyi yağda çevirdikten sonra kendi suyuyla yavaş yavaş pişirmek
braise: {f} kendi suyuyla kısık ateşte pişirmek

Английский Язык - Английский Язык

Определение braised в Английский Язык Английский Язык словарь: cooked by browning in fat and then simmering in a closed container; past of braise
braise: 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
braise: To cook in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling
braise: To cook gently in a small amount of liquid in a covered pan Food may or may not be browned first
braise: alternative spelling of braize
braise: A method of cooking in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling
braise: 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
braise: 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
braise: cook in liquid; "braise beef"
braise: Cook tightly covered in a small quantity of liquid at a low temperature, in oven or over a direct heat
braise: To cook meat or vegetables by searing on high in fat, then simmer in moist covered dish
braise: 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
braise: 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
braise: The name is sometimes applied to the related species
braise: 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
braise: Cooking with very little liquid
braise: To gently brown in a small amount of liquid over low heat in a covered pan until tender
braise: To brown meat in fat over high heat, then cover and cook slowly in the oven in a small amount of liquid
braise: To brown meat, then cook slowly in a small amount of liquid Used to tenderize tougher cuts of meat
braise: 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)
braise: To stew or broil in a covered kettle or pan
braise: 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
braise: cook in liquid; "braise beef
braise: To cook food slowly in a small amount of liquid in a tightly covered pan on the range top or in the oven
braise: 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
braise: To bake or stew food slowly, usually on a bed of vegetables in a covered pan or ovenproof dish
braise: Braised meat
braise: Charcoal powder; breeze
braise: {f} saute and then simmer slowly (of meat)
braise: A European marine fish (Pagrus vulgaris) allied to the American scup; the becker