| http://www.w3.org/ns/prov#value | - The effect of braising is to tenderize the meat.Bread - To coat the food with crumbs (usually with soft or dry bread crumbs), sometimes seasoned.Broil - To cook food directly under the heat source.Broth or stock - A flavorful liquid made by gently cooking meat, seafood, or vegetables (and/or their by-products, such as bones and trimming) often with herbs, in liquid, usually water.Brown - A quick s
|
