Glossary B

Braciola is the Italian term which means small size of meat, cutlet or chop of pork, veal, lamb. In southern Italy, bracciola or brasciola may refer to a stuffed roll of meat or fish

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Braciola di maiale is the Italian term for "pork chop".

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Braciola di manzo isthe Italian term for "rib steak"

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Braciolina is the Italian food of pork involtino stuffed with pine nuts and raisins, used for ragu napoletano.

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Bracioline is the Italian term for "cutlets", small lamb cutlets, sometimes rolled around a tasty stuffing of chopped pork

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Braeburn apple is a variety of apple which color varies from greenish-gold with red sections to nearly solid red.

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Braiser is a French term meaning "to braise"

Braiser is pronounced "breh-zeh"

Braiser pan is a type of pan that is made specifically for braising foods.

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Deutsch: Schmoren / Español: Estofado / Português: Refogar / Français: Braisage / Italiano: Brasatura

Braising is a cooking method that involves two key steps: searing food at a high temperature and then cooking it slowly in liquid at a lower temperature. This technique is particularly suitable for tougher cuts of meat and hearty vegetables, as the slow cooking process helps to tenderize the ingredients and enhance their flavors.

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Bramata refers to Italian fine cornmeal, finer than flour used in polenta

Bramata is pronounced "brah-mah-tah"

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