 | Look up daub or daube in Wiktionary, the free dictionary. |
Daub or Daube may refer to:
Yam or YAM may refer to:
DOB or Dob often refers to date of birth.
Taub or Taube is a surname. It may refer to:
Daube is a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat. The meat used in daube is cut from the shoulder and back of the bull, though some suggest they should be made from three cuts of meat: the "gelatinous shin for body, short ribs for flavor, and chuck for firmness." Although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes.
KBL may refer to:
Wet may refer to:
Taubes is a surname. Notable people with the surname include:
Ker may refer to:
Jau may refer to:
A wat is a monastery temple in Cambodia, Thailand or Laos.
Tauber is a river in Germany. It is also the surname of:
Daub or Daube is a surname. It may refer to:
Pot roast is a term used to describe a beef dish made by slow-cooking a usually tough cut of beef in moist heat. Tougher cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. These cuts are American terms; different terms and butchering styles are used throughout the Anglophone world and beyond. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef.
QSR may refer to:
Muk may refer to:
Osh may refer to:
Korean stew may refer to
Taube, Taubes, Taub or Taubs, may refer to:
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Kansai may refer to: