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МатематикаВопрос:
pot-roast: to cook less tender cuts of meat in a little liquid, with or without browning first
Ответ:
pot-roast: to cook less tender cuts of meat in a little liquid, with or without browning first
Похожие
- parboil: to boil until partially cooked (cooking is generally completed by another method)
- poach: to cook in simmering liquid to cover, retaining original shape of food
- sift: to pass through a sieve
- simmer: to cook in liquid at a temperature just below boiling
- skim: to remove film that forms
- sliver: to cut or shred into long, thin pieces
- stew: to cook covered in a small amount of simmering or boiling water for a long time
- toss: to lightly mix ingredients without mashing
- whip: to beat rapidly to increase volume by the incorporation of air
