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Braising is defined as the cooking of whole food or large cuts in a covered container with an appropriate amount of liquid which forms the basis of the sauce to accompany the dish. Braising usually takes place in an oven and helps when cooking meat that is too tough to roast.
In Brown Braising, the food is browned beforehand and dark ingredients such as brown stock or other red meat or red wine are used as the liquid. White Braising where the food is blanched, refreshed and cooked in a white liquid such as white stock.
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Culinary Terms

Click on the alphabet above to link to our
extensive culinary terms dictionary.

Listed are cooking terms for food preparation, foreign culinary terms that are used in most cookbooks and food definitions. If you do not find what you are looking for, in our food dictionary let us know and we will be sure to include it.

Have ever been using a recipe and found a term that you did not have a clue as to what they meant? Then this section is for you.

We have tried to include common terms as well as most commonly used foreign terms in French, German, Spanish and Italian.

If we have missed something, let us know and we will add it to the dictionary:


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