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Braising

Braising (from the French word braiser) is a combination cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk, or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger…

Techniques, Braised foods & Overview

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Overview

Techniques

Braised foods

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Map overview Semantic statistics

Braising

Nodes30
Edges29
Triples11
Avg. degree1.93
Density0.066667
Components1

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Braising

Top relations

related to Techniques · 6
Braising → If, Maillard, Most, Often, Sometimes, The
related to Braised foods · 5
Braising → Asia, Braised, Chinese, Vietnam, Vietnamese

Important terminology Word statistics

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Important terminology

liquid meat cooking food pot braised often used added vegetables also wine beer first high covered done well technique fish

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
Braisingrelated to Braised foodsAsia0.60section
Braisingrelated to Braised foodsChinese0.60section
Braisingrelated to Braised foodsVietnamese0.60section
Braisingrelated to Braised foodsVietnam0.60section
Braisingrelated to Braised foodsBraised0.60section
Braisingrelated to TechniquesMost0.60section
Braisingrelated to TechniquesThe0.60section
Braisingrelated to TechniquesMaillard0.60section
Braisingrelated to TechniquesIf0.60section
Braisingrelated to TechniquesOften0.60section
Braisingrelated to TechniquesSometimes0.60section

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    Min side: 3
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