Glossary B

Braciola di manzo isthe Italian term for "rib steak"

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

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

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

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.

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.

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

Bramata is pronounced "brah-mah-tah"

Bramborove Knedliky refers to "potato dumplings" in Czech Republic.

Brandewijn refers to a Dutch brandy-like spirit which is one of the oldest spirits and is still popular in some areas of the Netherlands. Brandewijn is also used to make the liqueur Advocaat and other fruit liqueurs. Among the Dutch liqueurs are: Curaçao, Triple Sec (similar to Cointreau), Parfait d'Amour, and Dutch-made versions of anisette, apricot brandy and crème de menthe.

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Glossary B

Braciola di manzo

Braciolina

Bracioline

Braeburn apple

Braiser

Braiser pan

Braising

Bramata

Bramborove Knedliky

Brandewijn

Glorious Food

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