Glossary B
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.
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.
Brandewyn is a South African word for brandy
Brasserie is the French term for an informal restaurant where routine dishes and drinks are served every day of the week and open from the early hours to late night.