Sentence examples for braise gently from inspiring English sources
The phrase "braise gently" is correct and usable in written English.
It can be used in cooking instructions to indicate that food should be cooked slowly and at a low temperature in a small amount of liquid.
Example: "To prepare the beef stew, first sear the meat, then add the vegetables and broth, and braise gently for two hours until tender."
Alternatives: "simmer softly" or "cook slowly".
Turn down the heat to a simmer and braise gently for an hour, until the meat is tender.
Stir to combine, then braise gently over a medium heat for 1 hour, turning carefully every 15 minutes to prevent sticking.
Place a lid on the pan, lower the heat and braise gently on the top of the stove for an hour, or until the vegetables are tender and the sauce rich and emulsified.
It had been gently braised and was served with diced raw onions and fresh coriander leaves on a corn taco.
Cod and sauerkraut are gently braised in riesling, flavored with a little tarragon and purple basil, then wrapped in a flaky phyllo dough.
A moist, fleshy tranche of wild turbot (£15), gently braised on the bone with brown shrimps, lemon and white wine – like potted shrimps as a sauce – is as thrilling as British fish gets.
Rather than being boiled in roiling water, they were gently braised in olive oil (a substance restricted to the "pharmacy" aisle of supermarkets back in those bad old days).
Dickson Wright's birds are gently braised in a relatively small amount of liquid, but everyone else simmers their meat in more copious amounts of gravy, which suits my plans just fine.
Mr. Weissman started things off with a single oyster, poached and served on the half shell with a perfectly modulated wasabi beurre blanc, topped with strips of gently braised cucumber and a dollop of paddlefish caviar.
After being cut according to their individual desire, some of the alliums were destined for the skillet heating on the stove, to be browned and then gently braised in the onion stock bubbling on the back burner.
Nigel Slater and Trish Hahnemann, author of Scandinavian Christmas, both saute their cabbage in fat (oil for him, butter for her) until "bright" and "shiny" before turning the heat down and gently braising it until tender.
