Cooking food slowly in a small amount of simmering liquid—makes tough cuts of meat (such as brisket, shanks, or pot roasts) quite tender.
Definition from:
Bon Appetit
Monday, February 15, 2010
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Terminology collected from various site posted here to make understanding cooking and recipes easier. This page will be updated frequently with new information, so check back often. If there is something you'd like to see here, drop me an email.
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