- well
known braised meat dishes, and the
technique can also be used to
prepare fish, tempeh, tofu, or
fruits and vegetables. Most
braises follow the same...
-
Tilapia (/tɪˈlɑːpiə/ tih-LAH-pee-ə) is the
common name for
nearly a
hundred species of
cichlid fish from the coelotilapine, coptodonine, heterotilapine...
-
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;...
- of beef. In the
United Kingdom, this part is
commonly referred to as "
braising steak". It is
particularly po****r for use as
ground beef for its richness...
- name is an
anglicisation of the Hindi-Urdu qormā (क़ोरमा, قورمہ),
meaning "
braise". It
refers to the
cooking technique used in the dish. All
these words,...
- Ropa
vieja (Spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with
regional variations in
Latin America, the Philippines, and Spain. It...
-
called beef Burgundy, and bœuf à la Bourguignonne, is a
French stew of beef
braised in red wine,
often red Burgundy, and beef stock,
typically flavored with...
- 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...
- French: [kɔk o vɛ̃], "rooster/**** with wine") is a
French dish of
chicken braised with wine, lardons, mushrooms, and
optionally garlic. A red
Burgundy wine...
- alla milanese, is a
specialty of
Lombard cuisine of cross-cut veal
shanks braised with vegetables,
white wine, and broth. It is
often garnished with gremolada...
