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Updated: May 7, 2025
The methods of cooking with moist heat, that is, through the medium of water, are boiling, simmering, steaming, dry steaming, and braizing. In every one of these processes, the effect of moist heat on food is entirely different from that of dry heat. However, the method to be selected depends to a great extent on the amount of water that the food contains.
The so-called double roasting pans are in fact braizing pans when they are properly used. A pot roast is the result of a modification of the braizing method. Of the three mediums of conveying heat to food, namely, hot air, hot water, and hot fat, that of hot fat renders food the least digestible.
To heat milk directly over the flame without scorching it is a difficult matter, and, on the other hand, boiled milk is hard to digest. Because of these facts, food containing milk should not be boiled, but should be cooked at a lower temperature in a double boiler. BRAIZING. Cooking meat in an oven in a closed pan with a small quantity of water constitutes braizing.
There are numerous ways of cooking food, but the principal processes are boiling, stewing, steaming, dry steaming, braizing, fricasseeing, roasting, baking, broiling, pan broiling, frying, and sauteing. Which one of these to use will depend on the food that is to be cooked and the result desired.
"Throw 'em away then. A present, ain't they? Nobody in town eats 'em but you." Kate unfortunately suggested braizing the sweetbreads for Sawdy and Lefever. "What?" exclaimed Belle. "Men don't eat sweetbreads, don't you know that? You've got to give 'em steak round steak and the tougher the better tough as cowhide and fried to tears. They'd be insulted.
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