I know...I'm full of questions tonight. Can you tell I'm procrastinating about grading those writing papers?
Here goes...I've been thinking about terminology lately. I have come across a number of what I would call "fancy" words for everyday things over the years I've been learning from you guys on these forums. And I now use many of them myself. Examples include: Bain Mair (still can't spell this one) for double boiler, Croque Monseur (sp?)for a grilled ham and cheese, etc. As I was deciding what side to fix with my stew tonight, I decided to steam some cabbage, I wondered what the difference was between my method of "steaming" and braising. (To do this, I just put a little chicken stock in the bottom of my pan and add wedges of cabbage with a little salt and pepper.)
So here's my question...What's the difference in what we do for "steamed" cabbage and "braised" cabbage?
Here goes...I've been thinking about terminology lately. I have come across a number of what I would call "fancy" words for everyday things over the years I've been learning from you guys on these forums. And I now use many of them myself. Examples include: Bain Mair (still can't spell this one) for double boiler, Croque Monseur (sp?)for a grilled ham and cheese, etc. As I was deciding what side to fix with my stew tonight, I decided to steam some cabbage, I wondered what the difference was between my method of "steaming" and braising. (To do this, I just put a little chicken stock in the bottom of my pan and add wedges of cabbage with a little salt and pepper.)
So here's my question...What's the difference in what we do for "steamed" cabbage and "braised" cabbage?
Daphne
Keep your mind wide open.
Keep your mind wide open.