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Braising (from the
French word
braiser) is a combination-cooking
method that uses both wet and dry heats: typically, the food is
first browned at a high...
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Braised rice is a
Ghanaian style of
cooking rice. It is
known as
angwa moo in the Akan language,
literally "oil rice" or omɔ kɛ fɔ(omor ker for) in the...
- Red
braised pork
belly or hong shao rou (simplified Chinese: 红烧肉;
traditional Chinese: 紅燒肉; pinyin: hóngshāoròu) is a
classic pork dish from China, red-cooked...
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Dezhou braised chicken (simplified Chinese: 德州扒鸡;
traditional Chinese: 德州扒雞; pinyin: Dézhōu pá jī) is a
Chinese dish from the city of
Dezhou in Shandong...
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Paper Cannot Wrap Up
Embers (French: Le
papier ne peut pas
envelopper la
braise) is a 2007 French-Cambodian do****entary film
directed by
Rithy Panh. In...
-
Tilapia (/tɪˈlɑːpiə/ tih-LAH-pee-ə) is the
common name for
nearly a
hundred species of
cichlid fish from the coelotilapine, coptodonine, heterotilapine...
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slowly in a
lidded c****erole dish with gravy. The dish
commonly known as
braised or
stewed beef in Britain, is
often accompanied by root and
tuber vegetables;...
- cooking, also
called Chinese stewing, red stewing, red
braising, or
flavor potting, is a slow
braising Chinese cooking technique that
imparts a reddish-brown...
- [kah-POOS-tah] (which is the
Polish word for "cabbage"), is a
Polish dish of
braised or
stewed sauer**** or cabbage, with bacon,
mushroom and
onion or garlic...
- الجمر, romanized: Waqāʾiʿu sinīna l-jamri; French:
Chronique des Années de
Braise;
these names both mean "Chronicle of the
Years of Embers") is a 1975 Algerian...
