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Pot roast is a braised beef dish, made by browning a piece of beef and then slow-cooking it in liquid.
Immerse in cooking means to lower a food into a liquid, such as water, broth or oil, until the food is covered with the liquid.
The heaviest cooking liquid is oil of course
no
Braise first in hot oil to brown, then cook at low temp. 300 degrees for about six hours covered with liquid
A lake which remains in a liquid form although it is covered with ice is called an ice covered lake.
yes
Liquid from the fruit expels during cooking. As you cook the fruit longer, the juice reduces into an almost syrup consistency.
Reduction means cooking a liquid until some of the water evaporates and the remaining liquid is thicker and has a more intense flavor.
Water, milk, are two examples of liquid ingredients used in cooking.
Yes, you can use cinnamon bark when cooking. However, it is not the most practical way to get the spice in most instances. Cinnamon bark is best when used in a liquid when you are cooking as it will flavor the liquid.
Generally it is classed as braising and is a popular method of cooking in many international cuisines. Moroccan cuisine uses a tagine, to cook meat and vegetables for a long period with little liquid (Morocco by the Sahara doesnt have much water), it utilises the natural liquids in the meat and added ingredients to produce a wonderful delicate stew. We found some tagines on Kitchenaria www.kitchenaria.com ideal for the job. Examples of other international dishes using this method of cooking are Indian in particular the bhuna dishes which produce a dry delicate curry richly enhanced with spices and natural flavours and little liquid. Generally low slow cooking without liquid ensures the juices are recycled into the dish so a tight fitting lid is required but the results produced are very flavoursome and intense of the ingredients cooked with, the dishes steam themselves.