Braises don't always have to take hours in the oven.
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You're leaving behind the long wintry braises, the root-vegetable roasts.
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It's excellent for winter braises, and the enameled interior is easy to clean.
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Dishes like Lancashire hot pot, boiled ham and parsley sauce, stews, and braises.
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Any of the other versions, though, will work just fine, particularly in stews and braises.
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Now he braises venison ribs for hours to get rid of the chalky, sticky taste.
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He braises the tails for three or four hours beforehand with fish sauce, honey and garlic.
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I appreciate soups, stews and braises year-round, but warmer weather calls for a lighter approach.
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It braises meat to perfection, steams vegetables to a crisp-tender, and keeps your meals warm automatically.
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But what makes braises and stews delicious is eating them when they're a day old, at least.
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I would instinctively lean to beef or pork stews and braises, and simpler meaty dishes like sausages and burgers.
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It's terrific for one-pot dishes like stews and braises, with its wild strawberry and cranberry and medium-body appeal.
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And, for stirring up my beans and braises, I love the Le Creuset Bi-material Saute Spoon like nothing else.
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Fingerling potatoes simmer as the chicken braises, and fresh peas contribute a touch of spring, even on the Easter table.
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Except the chicken braises in the oven for 40 minutes at 325; the yams roast for 35 minutes at 425.
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"Whether it's overnight brining or braises, we're really taking on techniques and cooking styles that you would find in fine dining restaurants."
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Soups, braises, stews and other recipes requiring plenty of time and even more olive oil are the basis of Mr. Yegen's reputation.
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What I really like about the All-Clad is its shape and searing ability, which makes it ideal for braises, soups and stews.
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We swap creamy potatoes for crisp, bright greens; hearty winter squashes for summer ones; and beefy braises for meats straight off the grill.
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Transfer immediately to the lined sheet, leaving one side raw (this helps it stay tender when it braises), and repeat with the rest. 215.
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This easy but classic beef stew braises slowly with a full bottle of wine, and gets topped with crispy bacon because why the hell not?
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Its homestyle braises like mole poblano and cochinita pibil are well worth ordering, but the tacos and Dagwood-stacked cemitas also get the job done nicely.
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Give the right amount of time and attention, celery braises until silky, in a saucy side dish that magically mimics the richness of roasted turkey jus.
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He braises the meat in stock, rich with peanut butter, and adds chopped okra near the end, so that it turns soft and sweet and slippery.
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You might make a mushroom lasagna, or a turkey-and-pork-sausage meatloaf, or any one of our recipe collection of five-star braises for chilly days.
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While everything braises, the artichokes melt, the chicken turns silky and the sauce reduces into something savory, thick and perfect for swiping with a crusty hunk of bread.
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At Salare, a New American restaurant in Seattle, Edouardo Jordan braises blanched octopus in a sauce with berbere, red wine and crushed tomatoes — his spin on octopus tagine.
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Now earthy soups, supple stews and luscious braises are within reach for winter weeknights, instead of being relegated to weekends when I have hours to let them simmer.
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The sorts of deep, soulful flavors that come from blends of herbs and spices, long braises, and meats and birds roasted on the bone require specific sorts of wines.
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If you're cooking specifically to stock your freezer, you can't go wrong with soups, stews, meat and vegetable braises (though avoid the ones containing potatoes), and baked pastas like lasagna.
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I'd suggest cooking porg mostly in stews or long braises, though a few spit-roasted porgs might be good for an outdoor party, if you can get the skin crispy enough.
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Set to live music by French Canadian electro pop group Valaire, Crépuscule - Raviver les braises tells the story of the backstreets and alleyways that come alive when the light leaves the sky.
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Ohm Suansilphong, a chef at Fish Cheeks, a Thai restaurant in Manhattan, braises his pork trotters and hocks with Diet Coke, along with star anise, crushed garlic, cilantro stems, cinnamon and Chinese yams.
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You told yourself you were enjoying "cozy" braises and binges of "House of Cards," but then suddenly there is asparagus, and you realize with a feral madness how depressed and deprived you have been.
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Particularly in this shoulder season before full autumn, when you may get a crisp, beautiful, nearly summery day — or just as likely a chill, dank, depressing one, demanding the sort of cooking that rewards long simmering braises.
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Doughba Caranda-Martin III, the chef, braises the escargots slowly in a stew of tomatoes and smoked peppers, including musky black pepper from the Gulf of Guinea and wild handpicked Madagascar pepper, floral with a whiff of camphor.
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The semur is made the way Ms. Pratiwi's grandmother and mother taught her to make it, though Ms. Pratiwi braises the beef more gently, in the oven, until it's very tender and glistening all over with a dark, mellow sauce.
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Mr. Truong braises goose legs barbacoa-style for tacos, and simmers carcasses into stock for pho styled after his mother's, though he tops his with lightly charred goose breast, venison braised in hoisin sauce or thin slices of goose heart.
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More from Voraciously: Braises, breads and slow-cooker recipes to make the most of long days at home Spicy pecan rice transforms pork chops into a one-pan comfort food The best way to poach an egg also happens to be the easiest lifestyle food voraciously lifestyle food voraciously
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More from Voraciously: The shows we're bingeing and the recipes we're pairing with them Braises, breads and slow-cooker recipes to make the most of long days at home Grocery shopping during the coronavirus: Wash your hands, keep your distance and limit trips So long, Thomas's: These no-knead English muffins are the ones to beat lifestyle food voraciously lifestyle food voraciously
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And yet this week, the lowly slow cooker was elevated to the realm of controversy due to NBC's hit family drama This Is Us. Just three years ago, the New York Times praised the Crock-Pot and slow cookers like it for their ability to transform ordinary items in your kitchen pantry and whole hunks of meat into rich stews, warm dips, and hearty braises.
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Last summer, Oliver Strand wrote about a grilled-chicken situation out in Brooklyn – Hell Chicken, at Achilles Heel, in Greenpoint – in which the chef Lee Desrosiers hangs spatchcocked birds over the glowing embers of his large and involved backyard grill to get smoky, then braises them in a pot to get them good and dense and juicy, before returning them to the fire to crisp.
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Other solid choices include: • Casseroles for cold nights • Cheery winter salads for dreary days • Warming stews and soups • Vegetarian soups • Cold-weather pasta dishes ready in an hour or less • Braises for chilly days You could also channel that cabin fever and pick up some French cooking skills with our new cooking guide here, or keep things simple and get back to basics with our classic chicken soup recipe or tomato soup (just add grilled cheese).
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There are machines like Rotimatic available in market which makes Rotis, Puris, etc from the flour in just few minutes. A common adjunct to this school of food preparation is the slow cooker, which allows unattended preparation of braises, soups, and stews.
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Longer-term storage requires them to be wrapped in paper and placed in a refrigerator. Cut or peeled onions also need to be stored in plastic in the refrigerator, but they will only last a few days. They have a rich onion taste and are fit for dishes such as French onion soup, other soups, stews and braises, sautéed dishes, and shish kebabs. They can become sticky and sweet when caramelized.
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Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes an acidic element (e.g., tomatoes, beer, balsamic vinegar, wine) is added to the pot, often with stock.
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Mary Ann Esposito, Ciao Italia Slow and Easy: Casseroles, Braises, Lasagne, and Stews from an Italian Kitchen (Macmillan, 2007), p. 124. Ciambotta "is a member of that hard-to-define category of Italian foods known as minestre, generally somewhere between a thick soup and a stew." It is frequently likened to the French ratatouille;Frank Pellegrino, Rao's Classics: More Than 140 Italian Favorites from the Legendary New York Restaurant (St. Martin's Press, 2016), p. 128.
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Roasted honeynut squash with pepitas and pomegranate seeds The squash is ideal for roasting and stuffing and is suitably sweet for desserts. The squash is also suitable for baking, boiling, sautéing, mashing, puréeing, or adding to soups, stews, or braises. As well, the squash is suitable for most recipes calling for butternut or winter squash. When roasted at high heat, the squash's natural sugars caramelize, giving the squash a rich, malty, caramel flavor.
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It has two to three times more beta-carotene than butternut squash. Although technically a fruit, honeynut squash is used as a vegetable that can be roasted, sautéed, puréed, added to soups, stews, and braises, and is suitably sweet for desserts. The squash was first developed in the 1980s by Richard W. Robinson, a professor emeritus at Cornell University. Robinson cross-bred two species of Cucurbita, though the original product never reached markets.
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He appeared in the documentary Algérie : naissance d'une nation (1956-1962) in 2003, and published a retrospective on television in 2005, titled Sur la télé : mes 4 vérités. In 2012, he wrote the documentary L'Algérie à l'épreuve du pouvoir, directed by Jérôme Sesquin. Sesquin directed another documentary devoted to Bourges in 2012, titled Hervé Bourges, les braises et la lumière, broadcast on France Télévisions and produced by Flach Film. It was released as a part of the Empreintes collection on France 5.
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It is frequently eaten, either cooked or as sauerkraut, as a side dish or as an ingredient in such dishes as bigos (cabbage, sauerkraut, meat, and wild mushrooms, among other ingredients) gołąbki (stuffed cabbage) and pierogi (filled dumplings). Other eastern European countries, such as Hungary and Romania, also have traditional dishes that feature cabbage as a main ingredient. In India and Ethiopia, cabbage is often included in spicy salads and braises. In the United States, cabbage is used primarily for the production of coleslaw, followed by market use and sauerkraut production.
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On the question of The Abandoned Baobab's autobiographical nature, Bugul has said of the novel, as well as of the subsequent Cendres et Braises and Riwan ou Le chemin de sable, "All three books mirror the very deep and radical experiences I went through". As of late, her status among American feminists has diminished somewhat, as many have critiqued her for marrying a holy man who already had more than 20 wives. This is perhaps undeserved, and is a good example of ideologies clashing, as the criticism is the result of American feminists attempting to hold Bugul up to the standards of Western feminism, which is worlds away from her Senegalese experience.
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