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What is another word for braising?

Pronunciation: [bɹˈe͡ɪzɪŋ] (IPA)

Braising is a cooking technique that involves slow-cooking meat or vegetables in a covered pot with a small amount of liquid. This process is often used to tenderize tougher cuts of meat and enhance their flavor. The word 'braising' has several synonyms, including stewing, simmering, and slow-cooking. These terms all refer to the process of cooking food in a moist environment over a low heat for an extended period. Other synonyms for braising include pot-roasting, casseroling, and marinating. All of these methods involve cooking food in liquid for a long time, which allows the flavors to meld together and create a deep, rich flavor.
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Synonyms for Braising:

What are the hypernyms for Braising?

A hypernym is a word with a broad meaning that encompasses more specific words called hyponyms.

What are the hyponyms for Braising?

Hyponyms are more specific words categorized under a broader term, known as a hypernym.

What are the opposite words for braising?

Braising is a cooking technique that involves browning meat or vegetables in hot oil and then cooking them slowly in a covered container with a small amount of liquid. The antonyms of braising are many and varied, as they are simply the opposite of this technique. Some of the most common antonyms of braising include frying, grilling, broiling, roasting, sauteing, stir-frying, baking, and barbecuing. Each of these techniques involves cooking food at high temperatures and exposing it to direct heat, whereas braising relies on slow, gentle cooking over low heat. While braising is ideal for tough cuts of meat that require long, slow cooking to become tender, these antonyms are better suited to meat and vegetables that can be cooked quickly and at high temperatures for a crispy or charred exterior.

What are the antonyms for Braising?

Usage examples for Braising

braising is a combination of stewing on the top of the range, and baking in the oven, with or without vegetables.
"Better Meals for Less Money"
Mary Green
Then comes the cooking, which can only be properly done when the fundamental principles of the cooking processes, such as boiling, braising, broiling, stewing, roasting and frying are understood.
"Foods That Will Win The War And How To Cook Them (1918)"
C. Houston Goudiss and Alberta M. Goudiss
Rolling and braising H-H. Flank stew.
"School and Home Cooking"
Carlotta C. Greer

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