Definition, Betydelse & Anagram | Engelska ordet BROWNED

Definition av BROWNED

1. böjningsform av brown
2. perfektparticip av brown

Exempel på hur man kan använda BROWNED i en mening

• Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).
• Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms.
• The vermicelli is browned by frying with butter, then water, sugar, and cardamom are added until it has softened slightly.

• To make an English rabbit, toast a slice of bread brown on both sides, lay it in a plate before the fire, pour a glass of red wine over it, and let it soak the wine up; then cut some cheese very thin and lay it very thick over the bread, and put it in a tin oven before the fire, and it will be toasted and browned presently.

• Pan-fried (abgebräunt or gebraten, "browned"), in which case it is commonly accompanied by a fried egg and German potato salad, or Bratkartoffeln (home fries) and sometimes spinach.
• Some corn dog purveyors sell pre-made frozen corn dogs, which are then thawed and fried again, or browned in an oven.
• In the 1980s, the traditional dish of Rautalampi was a "cobbler's roast" (Suutarin paisti) made of browned pork and vendace.
• Baked Alaska, also known as Bombe Alaska, omelette norvégienne, omelette surprise, or omelette sibérienne depending on the country, is a dessert consisting of ice cream and cake topped with browned meringue.
• Trout and perch should not be dipped in meal; put into a thick bottomed iron frying pan, the flesh side down, with hot lard or drippings; fry slowly, turning when lightly browned.
• Generally, some type of meat is wrapped in square ravioli, breaded and deep fried until the pasta shell becomes slightly crispy, dry and browned.
• The centerpiece of the cold cuts section of a traditional Swedish Christmas smörgåsbord (at Christmas called "julbord") is a large Christmas ham (a cured ham which has been boiled or baked, then coated with a mixture of egg, breadcrumbs and mustard, browned in the oven).
• Glazes were usually various shades of celadon, with browned glazes to almost black glazes being used for stoneware and storage.
• It was traditionally boiled in a large pot covered in water, not unlike Scottish haggis, but it can also be baked or broiled until browned or split, then it is often drizzled with butter, sometimes browned, before serving.
• 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.
• 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.
• When the pieces have browned on both sides, skim the fat and add a level tablespoon of flour and a deciliter (about 3 ½ fluid ounces) of wine.
• He also became known for the "Maillard reaction", the chemical reaction which he described in 1912, by which amino acids and sugars react in foods via contact with fats, giving a browned, flavorful surface to everything from bread and seared steaks to toasted marshmallows.
• It was accompanied by Delmonico potatoes, a serving of mashed potatoes topped with grated cheese and buttered breadcrumbs and baked until browned.
• The pieces of abbacchio should be browned in lard and then cooked for about 45 minutes with garlic, sage and rosemary, and doused with salted anchovy paste crushed and cooked in the meat sauce.
• The browned kebab is taken out of the mangal, removed from the skewer and placed on top of a large loaf of flatbread (mostly lavaş or tırnak pidesi), topped by a pinch of julienned onions, small diced tomatoes, some parsley, then sprinkled with a little salt, cumin and sumac and finally wrapped into a long roll.

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