(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.
Saute
Definition:
() p. p. of Sauter.
(n.) An assault.
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.