Braise

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Braise (UK): to cook food slowly on a bed of vegetables in a little liquid in a tightly sealed pot, after an initial browning [1] [2]

References

  1. The Free Dictionary, Braise, [1]. Accessed 6 October 2015.
  2. Bender, D.A. (2005) Oxford Dictionary of Food and Nutrition, Oxford University Press. ISBN 0198609612.