Know How · glossary
Braise
A slow, moist heat cooking method for cooking large cuts of meat, poultry, game or vegetables using a small amount of liquid and a tight-fitting lid. Used for less tender cuts see Braising Topic.
Definition
A slow, moist heat cooking method for cooking large cuts of meat, poultry, game or vegetables using a small amount of liquid and a tight-fitting lid. Used for less tender cuts see Braising Topic.
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