to cook meat
81braise — [[t]breɪz[/t]] v. t. braised, brais•ing coo to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering in a small amount of liquid in a covered pot • Etymology: 1760–70; < F braiser < Gmc …
82натушить — НАТУШИТЬ, сов. что, чего. Приготовить что л. съедобное на медленном огне в закрытой посуде в собственном соку в большом количестве [pf. to braise, stew (a quan tity of), cook (meat or vegetables) slowly in fat and a little liquid in a covered… …
83braise — /breɪz / (say brayz) verb (t) (braised, braising) to cook (meat or vegetables) by sautéing in fat and then cooking slowly in very little moisture. {French braiser, from braise hot charcoal, live coals; of Germanic origin} …
84collar — /ˈkɒlə / (say koluh) noun 1. the part of a shirt, blouse, coat, etc., round the neck, usually folded over. 2. a close fitting necklace or ornamental band of linen, velvet, or the like, worn by women round the neck. 3. an ornamental necklace worn… …
85broil — ► VERB chiefly N. Amer. 1) cook (meat or fish) by exposure to direct heat. 2) become very hot. ORIGIN Old French bruler to burn …
86braise — [brāz] vt. braised, braising [Fr braiser < braise, live coals < Gmc * brasa, glowing coals] to cook (meat or vegetables) by browning in fat and then simmering in a covered pan with a little liquid …
87broil — 1. v. esp. US 1 tr. cook (meat) on a rack or a gridiron. 2 tr. & intr. make or become very hot, esp. from the sun. Etymology: ME f. OF bruler burn f. Rmc 2. n. a row; a tumult. Etymology: obs. broil to muddle: cf. EMBROIL …
88Medieval cuisine — A group of travelers sharing a simple meal of bread and drink; Livre du roi Modus et de la reine Ratio, 14th century. Medieval cuisine includes the foods, eating habits, and cooking methods of various European cultures during the Middle Ages, a… …
89French cuisine — Basil salmon terrine Foie gras …
90Hell's Kitchen (U.S. season 4) — Contents 1 Production location 2 Chef and staff members 3 Contestants …
