define braising meat
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- Braise-the-Meat. 1  A masturbation method that involves dry jerking the meat followed by a wet jerk session, typically in the shower, in order to maximize performance. 2  A masturbation method that involves dry jerking the meat followed by a wet jerk session, typically in the shower, in order to maximize performance. I'm going to go braise-the-meat before I take that pussy to poundtown. The Urban Dictionary Mug. One side has the word, one side has the definition.
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Definitions &Translations Freebase(4.00 / 1 vote)Rate this definition: Braising. Braising is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.
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Braising A successful braise intermingles the flavors of the foods being cooked, with those of the cooking liquid. This cooking method dissolves the meat's collagen into gelatin, which can greatly enrich and thicken the liquid.
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- Show All Items. (Or how to barbeque meat for the rest of us). To braai or barbeque (Bar-B-Q) meat is a South African tradition. We usually do it once or twice a week, probably more. It's a chance to get your friends and/or family together, sip some wine or down a couple of cold ones.n this Instructable, I am going to show you how, with a little preparation and some scientific genius, you can braai like an expert and serve up the most succulent meat. What you will need: Some red meat, preferably rump, fillet or sirloin.
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Hanging (meat) Meat hanging is a culinary process, commonly used in beef aging, that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging.The process also allows the water in the meat to evaporate, thus concentrating the flavor.istory [edit]. All meat was hung and dry aged from the 1950s up to the early 1960s because butchers had discovered that their beef was more tender and flavorful than the meat that was eaten immediately after its preparation.
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- Trussing is a culinary term for tying things up, and a surprising variety of meat dishes benefit from being trussed before cooking. Beginning cooks often encounter this technique when securing the drumsticks on a holiday turkey, but beef, pork and other roasts owe part of their juicy succulence to snug tying with butcher’s, or cooking, string.
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Braising: Best Cuts of Beef for Braised Dishes Read more to help take out the guesswork for your next pot roast. Braising (AKA pot roasting) is used to cook large cuts of beef, such as a roast or brisket, with a small amount of liquid. This slow cooking method is ideal for tenderizing less tender-and typically less expensive-cuts of beef.ead more to help take out the guesswork for your next pot roast. Braising (AKA pot roasting) is used to cook large cuts of beef, such as a roast or brisket, with a small amount of liquid. This slow cooking method is ideal for tenderizing less tender-and typically less expensive-cuts of beef.
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braai braai ‎(third-person singular simple present braais, present participle braaing or braaiing, simple past and past participle braaied). ( 1 South Africa, chiefly cooking) To grill meat over an open flame.
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Food and Beverage Terminology To brown meat, game and poultry thoroughly and. then finish cooking in a covered vessel with a little liquid or sauce. Vegetables are usually braised without browning in broth containing very little fat – Food and Beverage Terminology –D122.
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Braising Braising (from the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). successful braise intermingles the flavors of the foods being cooked, with those of the cooking liquid. This cooking method dissolves the meat's collagen into gelatin, which can greatly enrich and thicken the liquid.
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- Pork cubes for kabob are boneless, lean, and cut into cubes. They are usually prepared by broiling, grilling, braising, panfrying, or roasting. Pork cubed steaks are square or rectangular. The cubed effect is made by a machine that tenderizes the meat mechanically. The steaks may be made from muscles of several primal cuts and are usually prepared by braising, broiling, grilling, or panbroiling.
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- Searing – The browning or caramelizing of a foods surface using direct heat. Searing seals in the natural juices of foods, brings out the flavor, and creates a thin layer at the bottom of the pan, which is deglazed and used for making sauces.
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Braising A classic braise is done with a relatively whole cut of meat, and the braising liquid will cover two-thirds of the food in the pan. Then, the dish is covered and cooked at a very low simmer, until the meat becomes so tender that it can be cut with just the gentlest of pressure from a fork (versus a knife).
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Braising Braising is economical (as it allows the use of tough and inexpensive cuts), and efficient (as it often enables an entire meal to be prepared in a single pot or pan). Braised foods Familiar braised dishes include pot roast, Swiss steak, chicken cacciatore, goulash, Carbonade Flamande, coq au vin, sauerbraten, beef bourguignon, beef brisket, and tajines, among others.
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Render The technique that uses a low heat to melt fat away from any connective tissues. The connective tissues (meat) that are separated from the fat turn brown and crispy to become what is known as lardons. The fat can then be clarified by straining it so the fat can be used for sautéing vegetables or other food items, adding a flavor from the meat being rendered.
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Braising Beef Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. This technique is also known as pot-roasting.ear the meat on all sides. After the meat has browned, remove it from the pan and pour off most of the fat. Add aromatic vegetables to the pan, such as onions, carrots, garlic, and celery. Saute sauté the vegetables for 1 or 2. minutes
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The Difference Between Braising and Stewing The Difference Between Braising and Stewing. You know that we love braising, here at The Kitchn. It's one of our favorite ways to cook meat because it's easy, hands-off, and foolproof. It also works well on cheaper cuts of meat. We've noticed that we tend to braise more pork and lamb than beef, but we miss the great beef braises from our childhood. So we turned to the official Beef Checkoff Culinary Center and their chef, Dave Zino.
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10 best flea markets for findng vintage treasures Even in this age of online commerce, shoppers still flock to flea markets and antique shows. Dealers come from so far away, and they bring all sorts of things you'd never see, says Pamela Keech, author of The Best Flea, Antique, Vintage, and New-Style Markets in America (Little Bookroom).
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How to Braise Everything Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. The best equipment to use would be a crock pot, pressure cooker or Dutch oven.hether you choose to use the oven or the top of the stove, you will be pleased with the results. Braising is often used as a way to cook less expensive, tough cuts of meat. The end result is tender and flavorful. Other than great taste and economy, there are other reasons to cook this way.
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Tips On Braising • Brown braising-the meat is browned (it may first be dusted with seasoned flour) in a small amount of oil, fat or butter in a heavy pan or casserole dish. The browned meat is placed on top of vegetables, or with them, and a relatively small amount of liquid is added.The meat is covered and cooked slowly at a low temperature on the top of the stove or in the oven. At the end of cooking the braising vegetables are removed, and a sauce is made from the cooking liquid.ips On Braising. Braising is a moist heat cooking method recommended for less tender cuts of meat. It is an excellent method for cuts with high amounts of connective tissue making them succulent and tender.
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Fork Tender: What It Means and How to Tell As meat braises, the gentle moist heat breaks down connective tissue inside the meat. This connective tissue (collagen) literally begins to melt, sinking into the meat and making it oh-so-very tender. This takes a long time to happen - up to several hours for larger cuts - and is also why tough cuts with a lot of connective tissue are better for braising.
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- These meat experts helped to guide us through this process.By definition, a roast is a thick cut of meat that is suitable for cooking by dry heat (roasting) or moist heat (brais-ing or pot-roasting). Tender cuts with little connective tissue respond well to dry-heat cooking. Tougher cuts, which generally come from heavily exercised parts of the animal, such as the shoul-der and rump, respond best to brais-ing (being cooked in a relatively small amount of liquid in a closed container for a long period of time).
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- [1932] Stage to Which Meat is Cooked, Rare, Medium and Well Done. The longer a piece of meat is cooked the more the interior color changes from pink or red to gray,and the greater the cooking losses. Some meats like veal and pork are cooked well done, while beef may be cooked rare. There is no definate stage between a rare and meidum-done piece of meat or between a medium well-done one and a well-done one. The meat passes from one stage to another gradually, so that there is no definite end point.
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Braising Beef Add aromatic vegetables to the pan, such as onions, carrots, garlic, and celery. Saute sauté the vegetables for 1 or 2. Minutes return the meat to the pan and add liquid to a level of about half way up the. Meat if the liquid completely covers the, meat it is considered stewing rather than. braising
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Chuck steak This cut is usually grilled or broiled; a thicker version is sold as a 7-bone roast or chuck roast and is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef. In the United Kingdom, this part is commonly referred to as braising steak. It is particularly popular for use as ground beef, due to its richness of flavor and balance of meat and fat.