Braise - Definition

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Braise

Related Terms

• simmer
• baste
• brown

Definition: This cooking method is used for less tender meats. The meat is browned slowly and thoroughly on all sides, then a small amount of liquid is added to the pan, the pan is covered, and the meat is simmered over very low heat until very tender.

Pronunciation: braz • (verb)

Examples: After braising for several hours, the cheaper cuts of meat become tender and moist.

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