What's the difference between braise and saut?

Braise


Definition:

  • (n.) Alt. of Braize
  • (n.) Alt. of Braize
  • (v. t.) To stew or broil in a covered kettle or pan.

Example Sentences:

  • (1) But it includes other delicious things, too: pot-roasted squab, stewed rabbit, braised oxtail.
  • (2) The thick and tender, rope-like tangle of braised, shredded beef in my fat fist of a burrito was excellent.
  • (3) Braise, stirring from time to time, for 20 minutes.
  • (4) Turn the mushrooms and braise them in the chicken stock with thyme and garlic.
  • (5) The recipes veer from the incredibly simple, such as stir-fried potato slithers with chillies to the more elaborate, such as dry-braised fish with pork in spicy sauce.
  • (6) Braised caramelised pork with eggs Braised caramelised pork with eggs.
  • (7) Other methods of cooking, through concerning a more limited number of kinds of vegetables have pointed out that "sauté" brings a higher loss for the vegetables studied; Similar observations can be made for braising and stewing, frying leads to the highest loss reaching--48 p. 100 for chips.
  • (8) The chicken is seared, braised and pulled, then smothered in something called Miami salsa – yoghurt, mint, coriander and a few other ingredients.
  • (9) Whitehorn cooked The Dish - a foolproof combination of braising steak, flour, herbs, tomato paste and vegetables - twice last week, and not one of her guests asked if the hostess couldn't please call up for a takeaway curry.
  • (10) Still a popular tourist destination for its literary connection, the child-friendly Spoon made its own headlines by adding grey squirrel to a menu already resplendent with braised pork leg and organic Arctic char.
  • (11) Braise, uncovered, for another 45 minutes, turning every now and then, to reduce the sauce.
  • (12) Thit kho tàu, or braised pork, is a classic, hearty family dish that's often part of a Tet spread; best spooned over rice and with some kind of pickled veggies to offset the richness.
  • (13) Canny cooks have long known that braising – slow-cooking in a sealed pot with a little liquid – can melt even the toughest of ingredients into tender submission, like the oxtail, squid and dried beans here.
  • (14) Saffron and garlic beans with wine-braised baby leeks Angela Kim's delicate baby leeks combine with the robust flavours of saffron- and garlic-infused beans.
  • (15) 3 Lower the heat, cover, and braise for at least an hour, but the longer the better; 2½ hours if you have time.
  • (16) Muñoz is known for his interpretations of traditional regional cooking, such as the city’s signature dish, perdiz (partridge) braised in wine, but his newer dishes have a surprising lightness of touch.
  • (17) Braised fennel with orange juice and olives leftoverliz's fennel braised with olives and orange juice, here served with barbecued trout, is a flavour sensation.
  • (18) The winning recipe: squid braised in red wine Photograph: Jill Mead for the Guardian Living in Brighton, we have access to many things with scales, shells or tentacles that swim, crawl, drift or slither in the neighbouring ocean.
  • (19) Along with learning to braise, poach, broil and render, I acquired a keener awareness of what might be called “nutritional advantage”.
  • (20) Transfer the chicory cut side up to a 20cm x 30cm baking dish, and off the heat stir the cream into the braising liquid.

Saut


Definition:

  • (n.) Alt. of Saute

Example Sentences:

  • (1) Put the butter in a large saute pan on a medium-high heat and cook for three minutes, until it has melted and gone dark brown.
  • (2) Add the asparagus, garlic and wild garlic and saute over a medium heat for 2 minutes, then reduce the heat.
  • (3) • Try using diced aubergine or courgettes, but do not cook them in boiling water – instead saute them lightly in olive oil before adding to the egg mix.
  • (4) HPLC was applied to determine and compare 17 samples of Houpo processed in different ways: sauted with ginger juice, dipped with ginger juice, boiled with ginger juice, and so on.
  • (5) ID5413629 via GuardianWitness Serves 4 2 green peppers, finely chopped 1 onion, finely chopped Olive oil 1 tomato, diced A pinch of saffron A pinch of hot paprika 400g chickpeas 1 bay leaf 5 garlic cloves , 4 whole, 1 finely chopped 2 potatoes, diced 100g spinach 2 eggs 100ml milk A few stems of parsley, finely chopped 4 thick slices of bread, whizzed into crumbs 1 Saute the peppers and onion in a pot with a splash of oil.
  • (6) 3 Gently saute the carrots, celery, onion, garlic, peppercorns and bay until soft.
  • (7) jamesconnery , via GuardianWitness Serves 6 Olive oil, for frying 1 large onion, roughly chopped 4 large carrots, finely chopped 1 medium bulb of fennel, sliced 2 ox cheeks Flour, for dusting 5 garlic cloves, sliced 1 star anise A small sprig of rosemary 3 bay leaves 250ml bold, fruity red wine 750ml tomato passata 1 tsp sugar 1 tsp coarse black pepper Tagliatelle, fettucine or pappardelle pasta, to serve Grated mature pecorino romano, to serve 1 Saute the onion, carrot and fennel in a large, heavy-based casserole dish in a small amount of olive oil until slightly softened and browned at the edges.
  • (8) Put a large saute pan for which you have a lid on a medium-high flame and heat the oil.
  • (9) • Sauted onions and red peppers make a delicious frittata.
  • (10) Once the puntarelle is ready, heat the remaining two tablespoons of oil in a large saute pan on a high flame, then fry the celeriac for six to eight minutes, stirring a few times, until browned.
  • (11) She made her first film in 1968 - Saute Ma Ville, in which Akerman filmed herself humming her way around a kitchen - and went on to become a hero of feminist film-making.

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