Topic: 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 …
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Cuisine
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Food
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Cooking
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Culinary
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Technique
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Flavor
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Gastronomy
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Preparation
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Flavorful
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Recipes
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Tenderness
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