Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Braising> ?p ?o }
- Braising abstract "Braising (from the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). 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.".
- Braising thumbnail Braised_Ox_Cheek_in_Star_Anise_and_Soy_Sauce.jpg?width=300.
- Braising wikiPageID "52869".
- Braising wikiPageLength "5270".
- Braising wikiPageOutDegree "48".
- Braising wikiPageRevisionID "691096890".
- Braising wikiPageWikiLink Acid.
- Braising wikiPageWikiLink Adobo.
- Braising wikiPageWikiLink Asia.
- Braising wikiPageWikiLink Balsamic_vinegar.
- Braising wikiPageWikiLink Beef_bourguignon.
- Braising wikiPageWikiLink Beer.
- Braising wikiPageWikiLink Brisket.
- Braising wikiPageWikiLink Cacciatore.
- Braising wikiPageWikiLink Carbonade_flamande.
- Braising wikiPageWikiLink Category:Barbecue.
- Braising wikiPageWikiLink Category:Cooking_techniques.
- Braising wikiPageWikiLink Category:Culinary_terms.
- Braising wikiPageWikiLink Chinese_cuisine.
- Braising wikiPageWikiLink Collagen.
- Braising wikiPageWikiLink Coq_au_vin.
- Braising wikiPageWikiLink Fish_sauce.
- Braising wikiPageWikiLink French_language.
- Braising wikiPageWikiLink Gelatin.
- Braising wikiPageWikiLink Goulash.
- Braising wikiPageWikiLink Gravy.
- Braising wikiPageWikiLink Hot_pot.
- Braising wikiPageWikiLink Jugging.
- Braising wikiPageWikiLink Kho_(cooking_technique).
- Braising wikiPageWikiLink Lancashire_hotpot.
- Braising wikiPageWikiLink Maillard_reaction.
- Braising wikiPageWikiLink Pot_roast.
- Braising wikiPageWikiLink Pressure_cooking.
- Braising wikiPageWikiLink Red_cooking.
- Braising wikiPageWikiLink Sauce.
- Braising wikiPageWikiLink Sauerbraten.
- Braising wikiPageWikiLink Searing.
- Braising wikiPageWikiLink Simmering.
- Braising wikiPageWikiLink Slow_cooker.
- Braising wikiPageWikiLink Stew.
- Braising wikiPageWikiLink Stock_(food).
- Braising wikiPageWikiLink Swiss_steak.
- Braising wikiPageWikiLink Tajine.
- Braising wikiPageWikiLink Tomato.
- Braising wikiPageWikiLink Vietnamese_cuisine.
- Braising wikiPageWikiLink Wine.
- Braising wikiPageWikiLink File:BraisedPorkBelly.JPG.
- Braising wikiPageWikiLink File:Braised_Baby_Artichokes.jpg.
- Braising wikiPageWikiLink File:Braised_Ox_Cheek_in_Star_Anise_and_Soy_Sauce.jpg.
- Braising wikiPageWikiLink File:Braised_Pork_Spare_Ribs_with_Preserved_Mustard_Greens.jpg.
- Braising wikiPageWikiLink File:Potroast.JPG.
- Braising wikiPageWikiLinkText "Braised".
- Braising wikiPageWikiLinkText "Braising".
- Braising wikiPageWikiLinkText "Brasato".
- Braising wikiPageWikiLinkText "braise".
- Braising wikiPageWikiLinkText "braised beef".
- Braising wikiPageWikiLinkText "braised meats".
- Braising wikiPageWikiLinkText "braised".
- Braising wikiPageWikiLinkText "braising".
- Braising wikiPageUsesTemplate Template:About.
- Braising wikiPageUsesTemplate Template:Cooking_Techniques.
- Braising wikiPageUsesTemplate Template:Cuisine.
- Braising wikiPageUsesTemplate Template:Meat.
- Braising wikiPageUsesTemplate Template:Portal.
- Braising wikiPageUsesTemplate Template:Refimprove.
- Braising wikiPageUsesTemplate Template:Reflist.
- Braising subject Category:Barbecue.
- Braising subject Category:Cooking_techniques.
- Braising subject Category:Culinary_terms.
- Braising hypernym Method.
- Braising type Food.
- Braising type Software.
- Braising type Food.
- Braising type Technique.
- Braising comment "Braising (from the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). 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.".
- Braising label "Braising".
- Braising sameAs Q784148.
- Braising sameAs Bresat.
- Braising sameAs Dušení_(vaření).
- Braising sameAs Schmoren.
- Braising sameAs Brezi.
- Braising sameAs Braseado.
- Braising sameAs تفتآبپزی.
- Braising sameAs Braiser.
- Braising sameAs Brasato.
- Braising sameAs 蒸し煮.
- Braising sameAs Rebus.
- Braising sameAs နှပ်ခြင်း.
- Braising sameAs Smoren_(culinair).
- Braising sameAs Duszenie_(gotowanie).
- Braising sameAs m.0dwrz.
- Braising sameAs Тушение_(кулинария).
- Braising sameAs Dusenie_(tepelná_úprava).
- Braising sameAs Bräsera.
- Braising sameAs การตุ๋น.
- Braising sameAs Тушкування_(кулінарія).
- Braising sameAs Q784148.
- Braising sameAs 烧_(炖煮法).
- Braising wasDerivedFrom Braising?oldid=691096890.
- Braising depiction Braised_Ox_Cheek_in_Star_Anise_and_Soy_Sauce.jpg.