techniques in cooking
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December 21, 2011

Cooking Techniques


It's Christmas time and here are a few cooking techniques you might want to use for your Christmas recipes and festivities:


Braising (from the French “braiser”), 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 flavour. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether additional liquid is added.
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