To braise: v.tr. “Braising” means cooking covered, with more or less liquid, for a long time, over low heat, possibly in the oven, foods that need to be tenderized: second and third category meats, vegetables (cabbage, chicory, artichoke, lettuce), large poultry.
The term “braiser” is also used for the shorter cooking of certain firm-fleshed fish (eel, carp, monkfish, salmon, tuna).
- Cuisson : Une viande à braiser peut être préalablement lardée ou pi...
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