Two disadvantage of food braising

Answer 1

Braising can make meat and stews very tender and rich in taste but the prolonged heat can also reduce the nutrient (i.e. vitamin and mineral) content of a dish as it can break them down.

Answer 2

Two disadvantages of food braising would include: 1) The long cooking time 2) The lack of texture (crunchiness or crispness) in braised foods. The first disadvantage is really an inherent property of braising, which by definition is a cooking method performed at a relatively low simmer for a long period of time. The second disadvantage is really a strength of braising: the ability to render inexpensive, tough cuts of meat into tender, fall-off-the-bone morsels; the braised meats and vegetables can easily be served with appropriate side dishes that would provide crisp and crunchy textures (e.g. cole slaw, salads).

Answer 3

1.you can boil things easily

2.you can get your lunch box

3.you will catch the boss

4.you can go to office in time

5.You will avoid your boss blessings

disadvantage:

1.food taste is like hell

2.you need to stay in Lu

3.You will mis the bus

4.you will be late to office

5.you will get blessing for your boss