rodzaj obróbki cieplnej, polega na wstępnym obsmażeniu potrawy w tłuszczu, a następnie gotowaniu pod przykryciem w niewielkiej ilości wody i tłuszczu w temperaturze 100°C. Stosowane jest do wielu gatunków mięs, drobiu, dziczyzny oraz warzyw i grzybów.
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