braise
braise 英 [breɪz] 美 [brez]
vt. 炖；蒸 n. 文火炖熟的肉；赤鲷
进行时:braising 过去式:braised 过去分词:braised 第三人称单数:braises
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- vt. 炖；蒸
- n. 文火炖熟的肉；赤鲷
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1. If you are about to braise a fish in tongue-searing chili sauce, what’s the point of soaking it in wine?
如果你打算将鱼放在灼热的辣椒汁中煮，那么将鱼泡在酒中有用么？
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2. Texas chef Tim Love gives his a nice, long braise with minimal seasonings so as to let the meat's rich flavor be the star.
德州厨师蒂姆的更倾向于长时间的将松鼠肉与少量调料一起蒸，以便使肉味更香美。
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3. braise , braiser To brown foods in fat, then cook them in a covered casserole with a small amount of liquid.
烩 ，braiser 将食物下油煎至焦黄之后，放入焙盘中并加入少量汤汁扣盖儿烹制。
- braise (v.) "to stew in a closed pan with heat from above and below," 1797, braze, from French braiser "to stew, cook over live coals" (17c.), from braise "live coals," from Old French brese "embers" (12c.), ultimately (along with Italian bragia, Spanish brasa) from Proto-Germanic *brasa, from PIE root *bhreu- "to boil, bubble, effervesce, burn." Related: Braised; braising.
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