braises वाक्य
उदाहरण वाक्य
मोबाइल
- The next day, he sears the ribs, sautees the vegetables and braises the meat for three hours in wine and veal stock.
- At JoJo, Chris Beischer braises red cabbage and chestnuts in goose fat until they become meltingly tender, then garnishes roast goose with the mixture.
- "You don't saute as much as you use broth for cooking, which means the old saut eed dishes are now quick braises.
- To accompany the veal, Cappelli trims and quarters his hand-delivered artichokes, then braises them with white wine, olive oil and crushed garlic.
- Ku, however, braises the assortment of vegetables with chunky pieces of duck as duck meat is full of flavour and most suitable for this dish.
- She covers the pot tightly with foil and braises the turkey until it slackens, its meat falls from the bone, and the liquid turns into a rich broth.
- "I try to steer toward things that are either uncooked or overcooked _ like braises or confit and tartares and sashimis and ceviches, " he said.
- Tom Colicchio, the executive chef and an owner of Gramercy Tavern, braises pork belly with its skin, then roasts it at high heat to crisp the skin.
- While beef braises, cut carrots into sticks by cutting them crosswise in half, then cutting the halves lengthwise into sticks about 3 inches by 1 / 2 inch.
- In his recipe, Ron Boyd of Alfy's in San Anselmo braises the sirloin in butter and thyme, which keeps the meat tender and infuses it with flavor.
- Jean-Georges Vongerichten braises rabbit with curry and beef brisket smothered in onions, while Mario Batali braises beef cheeks in red wine and herbs before filling ravioli with them.
- Jean-Georges Vongerichten braises rabbit with curry and beef brisket smothered in onions, while Mario Batali braises beef cheeks in red wine and herbs before filling ravioli with them.
- On the other hand, they also have a bottomless appetite for stews, braises and casseroles that take hours or even days to produce and are elegant enough for cozy dinner parties.
- Alessandro Giuntoli, the chef at Osteria del Circo, also in midtown, braises the octopus in red wine and vegetables, giving it deep, rich flavor and a dark purple color.
- WINE-COLUMN _ GRAND JUNCTION, Colo . _ Wine can mellow a dish to remarkable richness especially sauces, braises and stews, said Anne Willian, English cooking instructor and author.
- Others might choose to stir-fry, but I prefer these little braises because I like to get the vegetables tender, drawing out all of their delicious juices and allowing them to mingle.
- He braises Mississippi rabbit in red wine, for instance, with roasted garlic, cipollini onions and sometimes mushrooms or country bacon, and serves it on a heap of rosemary-infused grits.
- Stews and braises were the most obvious choices, but in the end, I decided on dishes that kept their shape, giving the meal the sense of a feast rather than a chow line.
- More down-to-earth, chef Kevin Reilly at month-old One Midtown Kitchen, near Piedmont Park, braises thick slabs of applewood bacon in water for about an hour to soften it.
- He first cooks the duck pieces over medium heat to render the fat, and then covers them and braises them over low heat until they are cooked through, letting the heat from the fat steam the meat.
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