Cookery Class >>> Glossaries
Braise
A technique that requires browning of ingredients in oil, stock or wine and once browned it is cooked slowly in water to soften and tenderise. Braising is used on vegetables that form a base in some recipes and dishes and on meats such as chicken, pork, turkey, beef or lamb. Braising best suits tough meats and produces a rich sauce.
10 things to do with Braise
-Beef braised in red wine -Braised baby fennel with Parmesan
-Braised lamb shanks with rosemary -Braised brisket with fruit
-Proven? braised onions with sultanas and ratatouille -Garlic-topped fish steaks with braised vegetables
-Cauliflower, brinjals and potatoes braised in herb sauce -Braised pork with apples
-Braised sheep's tongues - Braised boerewors with lemon and cabbage
All listings under 'B' in A-Z OF COOKERY TERMS
- Blanch
- Bake blind
- Blackened
- Boil
- Bake
- Bain marie
- Baste
- Bind
- Beat
- Butterfly
- Braise


Make your own biltong & droëwors
by Hannelie Van Tonder
 
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