Sentences with phrase «braising liquid»

Fold the lamb shoulders back into the shape they had before they were boned out, and nestle both of them into the braising liquid, side by side.

If you are serving this to a group, consider removing the braised garlic from the braising liquid.

For the Braising Liquid / BBQ Glaze 1 cup sparkling white wine, like prosecco 2 tablespoons apple cider vinegar 2 tablespoons Worcestershire sauce 1 tablespoon honey

Carefully pour or spoon the braising liquid into a medium sauce pan.

Make a braising liquid by adding a quart of water, a cup of coconut oil, and a 1/2 cup of nutritional yeast to the roasting pan.

When clean, flip around in the braising liquid to cover and arrange cut - side down to prevent the centers from browning.

Serve with the braising liquid, and lemon wedges and parsley for garnish.

A sauce was made with the remaining braising liquid and vegetables.

We added that rich braising liquid to a saucepan along with a dash of Worcestershire sauce for a little Unami taste.

As with most of my red meat - based roasts / stews, I prefer a combination of chicken and beef stock as the braising liquid; it gives the dish its tastiness without an overbearing «beefiness».

Chicken breasts come out dry and stringy if they are cooked too long and the braising liquid never really cooks down so you end up with a watery sauce instead of one that is thick and richly flavoured.

I subbed (sautéed then braised) brussel sprouts for asparagus, because thats what is in season, and used the leftover braising liquid (stock) to make the fresh polenta.

Serve beef over rice with a bit of braising liquid spooned over and topped with basil and egg, if using.

Let meat cool, uncovered, in braising liquid 30 minutes.

Cook the collards until they completely surrender themselves to the rich, spicy, lip - smacking braising liquid.

Whisking constantly, gradually add yolk mixture to braising liquid and remove from heat (if gravy boils after this point, it will curdle).

Return brisket, fat side up, to pot with reduced braising liquid.

Ladle braising liquid over.

braising liquid to warm.

Skim excess fat from braising liquid as desired.

Boil braising liquid over high heat until reduced by half, about 15 minutes.

Strain braising liquid through a coarse - mesh sieve into a large pot, pressing on solids.

Serve lamb shanks with fennel and carrots and some braising liquid (for a thicker sauce, simmer the braising liquid until it reduces slightly), topped with cilantro, basil, and / or celery leaves, and seasoned with a few more drops of fish sauce if desired.

Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt.

Cover braising liquid and let sit at room temperature.

Let pork cool in braising liquid 1 hour.

Increase heat to medium - high and bring braising liquid to a boil; cook, stirring often to prevent sticking, until reduced by half, 25 — 30 minutes.

Place pork slices on a clean rimmed baking sheet and spoon some braising liquid over.

Skim fat from braising liquid.

Let legs cool in braising liquid, then chill until fat rises to the surface and solidifies, at least 2 hours.

Increase heat to medium and bring braising liquid to a simmer.

Remove duck legs from braising liquid, brushing off any seeds or fat clinging to surface.

braising liquid, and half of the braising solids.

Up to 3 Days Ahead: Braise the Double - Pork Carnitas; cover and chill in the braising liquid and rendered fat.

Strain braising liquid into a large bowl, then return to pot.

Strain braising liquid through a fine - mesh sieve into a small bowl or measuring cup (you should have about 1/4 cup).

Add braising liquid and bring to a simmer; season with salt.

Add remaining braising liquid and solids and cook over medium heat, stirring occasionally, until reduced by half and sauce is thickened and slightly chunky, 25 — 35 minutes.

Strain braising liquid through a fine - mesh sieve into a large bowl; discard solids.

braising liquid in a small bowl until smooth, then stir into braising liquid in pot.

Strain braising liquid into a large bowl.

To make «garbage salads» like the one pictured above, Barber braises roots, purées leaves for sauce, and simmers peels to make consommé (which in turn serves as a braising liquid and the base of the purée).

Keep in braising liquid; cover and chill.

Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.

Strain braising liquid into a medium saucepan; discard solids.

water in a small bowl to make a slurry, then whisk into reduced braising liquid.

Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10 — 15 minutes.

Strain braising liquid through a fine - mesh sieve into a medium saucepan; skim off fat from surface and discard.

Add walnuts to braising liquid and bring to a simmer over medium - high.

Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it's okay if some rogue spices make it onto platter).