Braising
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High Quality Content by WIKIPEDIA articles! Braising (from the French braiser ), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether or not additional liquid is added.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786131683992
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- EAN 9786131683992
- Format Kartonierter Einband
- Titel Braising
- Herausgeber Alphascript Publishing
- Anzahl Seiten 68
- Genre Biologie
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