-
Braising (from the
French word
braiser) is a combination-cooking
method that uses both wet and dry heats: typically, the food is
first browned at a high...
-
Tilapia (/tɪˈlɑːpiə/ tih-LAH-pee-ə) is the
common name for
nearly a
hundred species of
cichlid fish from the coelotilapine, coptodonine, heterotilapine...
-
slowly in a
lidded c****erole dish with gravy. The dish
commonly known as
braised or
stewed beef in Britain, is
often accompanied by root and
tuber vegetables;...
- La
braise or Al-Jamra (English: The Embers, also
known as
Nights of Fire) is a 1982
Moroccan film
directed by
Farida Bourquia in her
directorial debut...
- of beef. In the
United Kingdom, this part is
commonly referred to as "
braising steak". It is
particularly po****r for use as
ground beef for its richness...
- Ropa
vieja (English: /ˈroʊpə viˈeɪhə/, Spanish: [ˈropa ˈβjexa]; lit. 'old clothes') is a dish with
regional variations in Spain,
Latin America and the...
- its
origin in the
Indian subcontinent,
consisting of meat or
vegetables braised with yogurt,
water or stock, and ****es to
produce a
thick sauce or gravy...
-
braise meats. It has its
origins in
Teochew cuisine[citation needed] and is
typically used in
Cantonese and
Fujian cuisines.
Foods poached or
braised...
- الجمر, romanized: Waqāʾiʿu sinīna l-jamri; French:
Chronique des Années de
Braise;
these names both mean "Chronicle of the
Years of Embers") is a 1975 Algerian...
- alla milanese, is a
specialty of
Lombard cuisine of cross-cut veal
shanks braised with vegetables,
white wine, and broth. It is
often garnished with gremolada...
