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If you plan to serve your leeks halved for a braised appetizer or side, he recommends removing the tough dark green parts at the top of the leek and then halving the remaining leek lengthwise.
Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms.
Leeks make a great base for just about any soup, stock, or sauce.Most of the time these start with mirepoix, a combination of onions, carrots, and celery. Instead of onions, use leeks.
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Braised ox cheek in star anise and soy sauce. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).
It may also contain garlic, [18] shallot, or leek. [19] According to the Italian restaurateur Benedetta Vitali, soffritto means 'underfried' and describes it as "a preparation of lightly browned minced vegetables, not a dish by itself". At one time it was called "false ragoût", because soffritto was thought to vaguely recall the flavor of meat ...
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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...