The chief art in braising is to do it slowly, taking care that the ingredients are well-proportioned, receipts for which will be found in their proper place.
Braising and steaming are combinations and modifications of these methods.
Braising Braising is a combination of roasting and stewing small joints of meat in a shallow stewpan.
TAKE a mellow smoked ham perfectly clean; then well trim and put it into a braising pan; after which, add to it four quarts of water, a bottle of madeira wine, and a few bay leaves.
Braising is cooking meat in a covered vessel surrounded by a solution of vegetable and animal juices in a strong but not boiling temperature.
The chicken may be browned in a little hot fat as in braising meat, and cooked in the same way.
A roasting pan especially adapted for braising tough meats, with closefitting cover to hold the vapors.
Again, as so often: ius de suo sibi; here the liquor of the braising pan, for stock in which the fowl is parboiled cannot be used for reasons set forth in Note 2.
Cover the bottom of the braising pan with slices of salt pork, using about a quarter of a pound.
Put six table- spoonfuls of butter in the braising pan, and when hot, put in half a small carrot, half a small turnip and two onions, all cut fine.
For each one lay a slice of fat pork in the bottom of the braising pan, and on this a very small piece of onion.
Put six slices of pork in the bottom of the braising pan, and as soon as it begins to fry, add two onions, half a small carrot and half a small turnip, all cut fine.
Have six slices of fat pork fried in thebraising pan.
Next the rump comes the round, from which are cut steaks, pieces for a la mode, stewing, braising and soups.
Roll the cannelon in a plate of flour, and put it in the braisingpan with the pork and vegetables.
Braising is one of the best modes of preparing meat.
What is the difference between braising and roasting meats (see Roasting)?
Why is braising suitable for tough cuts, and roasting for tender cuts (see Experiments 51 and 52)?
We will do as well as we can by keeping the sauce pan at one side of the fire, and then I will describe the braising process, so that you can do it perfectly at home.
If you are braising your meat you can open the pot and dip some of the drippings out of it.
The French always braise in what is called a braising pan; that is, two oval pans made in such a way that one sets into the other, and goes about a third of the way down.
Braising is sometimes done in a closely covered dish set in a moderately heated place on the top of the stove.
Strain the liquor from the braising pot, season to taste, and if necessary thicken with a little brown roux; serve it with the chicken as sauce.
When the chicken is to be jellied, use enough water in the braising pot to give three pints of liquor after the cooking is done.
If veal is used, take it from the knuckle, and use the bone in the braising pot, as it will give a good jelly.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "braising" in a variety of sentences. We hope that you will now be able to make sentences using this word. Other words: baking; boiling; brewing; broil; catering; cookery; cuisine; grilling; nutrition; poaching; roasting
