Most often refers to breads, rolls, pastries and other sweet confections. To cook food briefly in hot fat or boiling liquid. Most often, foods that are cooked in this manner are finished cooking using another method at a later time. To combine two or more liquids thoroughly together until they are undistinguishable from one another and have become one. Braise The method of cooking food first browning it in hot fat, and then cooing the food in a small amount of liquid.
Braising includes both dry and moist cooking methods.
When a liquid looses its emulsification and separates. When referring to dairy products, this may also be referred to as curdling. The cooking food by using a radiant heat source that is above the food. Top of glossary. The amount of heat needed to raise one kilogram of water by 1 Celsius.