1. The long braising in wine develops rich flavors.

2. Slow cooking or braising tends to turn fresh mushrooms to mush and to destroy their subtle, ethereal texture.

3. With older wild goose, braising is the preferred method of cooking.

4. Methods of cooking such as braising and stewing are used to increase tenderness in tougher cuts of meat.

5. Braising or cooking in liquid is recommended.

6. Cantonese food emphasizes braising, roasting[Sentence dictionary], frying and deep frying.

7. Braising , boiling, annealing, setbacks and struggling all necessary processes of shaping.

8. Poultry and meat can take little time to cook (grilling and searing in a hot, nonstick pan) or a lot of hands-off time (braising and stewing until they are fork-tender and flavorful).

9. The processing methods included microwave-drying, drying, braising , insolation , steaming and airing, the temperature condition stored had also been studied.

10. Be not fond of braising cooked food steamed in clear soup and red.

11. Recommended preparations include grilling broiling , braising and pan - roasting.

12. Objective To study a braising method which is used to process honeysuckle in producing area.

13. Less tender cuts Of meat are made tender by mOist heat methods Of cooking: braising and stewing.

14. Wild partridge and grouse take well to a variety of cooking methods, but roasting and braising are the most successful.

15. The seared meat is then covered with hot liquid for braising.

16. Anhui Cuisine Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain.

17. Beijing style specializes in sauting, quick - frying, simmering, deep frying, braising and roasting.

18. As a chef, one should manipulate cooking techniques such as frying pan - frying, braising and broiling.

19. Methods To process coltsfoot flower with the means of sulfur smoking, braising, washing, parching , air drying, insolating and stacking respectively.

20. Wine can add a lot of flavor to a meal; if you are braising meat - for example in a pot roast, pour in some wine.

21. Its basic cooking techniques include roasting stir-frying sauteing deep-frying braising stewing and steaming.