Definition, Betydelse & Anagram | Engelska ordet BRAISED

Definition av BRAISED

1. böjningsform av braise
2. perfektparticip av braise

Exempel på hur du använder BRAISED i en mening

• To live up to its name as a coastal city, the city's traditional dishes include a variety of seafood dishes, including raw croaker, braised hairtail, skate, and seasoned crab.
• Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine.
• Beef noodle soup is a noodle soup made of stewed or braised beef, beef broth, vegetables and noodles.
• It is similar to evaporating and harvesting juice, but instead of adding starchy water to the pot, it is heated and braised directly, allowing the gelatin to dissolve into the sauce and become sticky enough to wrap the ingredients.
• Served as a meze or a main course, the basic recipe consists of chicken breasts, marinated in alcohol (usually ouzo), sautéed, then braised in the marinade.
• Andong jjimdak is a variety of jjim (a Korean steamed or braised dish), made with chicken, cellophane noodles, and various vegetables marinated in a ganjang (Korean soy sauce) based sauce.
• Common in the whole Insubria area are bruscitti, originating from Alto Milanese, which consist in a braised meat dish cut very thin and cooked in wine and fennel seeds, historically obtained by stripping leftover meat.
• To minimize toughness and add flavor, skirt steaks are often marinated before grilling, pan-seared or grilled very quickly, or cooked very slowly, typically braised.
• In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.
• Hasenpfeffer is a traditional Dutch and German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar.
• They are typically filled with diced pork butt braised with sofrito, annatto oil (olive oil or lard), olives, capers, chickpeas, raisins, and spices.
• Maquis normally feature braised chicken and fish smothered in onions and tomatoes, served with attiéké, or kedjenou, a chicken dish made with vegetables and a mild sauce.
• The mixture is precooked in a small amount of water before being mixed with the braised meat and left to simmer for several hours.
• Cabrito en salsa (cabrito in sauce): The animal is cut into portions, browned in oil and braised in a tomato-based sauce with onions, garlic and green chilies, and other seasonings until tender.
• Three of the province's most famous products are the renowned Pu'er tea, which was traditionally grown in Ning'er; Xuanwei ham, which is often used to flavour stewed and braised foods in Chinese cuisine and for making the stocks and broths of many Chinese soups; and guoqiao (crossing the bridge), a rice noodle soup with chicken, pig's kidney and liver, fish and pickled pork.
• Bistek (from , "beefsteak"), also known as bistek tagalog or karne frita, is a Filipino dish consisting of thinly-sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut into rings.
• They are then quickly browned on all sides in hot oil and then braised in the marinade with the addition of beef broth, onions, and bay leaves until tender, the liquid reducing to a thick gravy.
• Diced potatoes cooked with picadillo or corned beef are the most typical fillings; others include longaniza, blood sausage, braised meat, cheese, seafood and vegetables.
• The menu became known for reviving British classics, including faggots, fishcakes, braised oxtails and bread and butter pudding.
• Some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, or beef or pork with spices.

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