Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- transitive verb To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.
from The Century Dictionary.
- noun See
braize . - noun See
braize . - Braized.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Zoöl.) A European marine fish (
Pagrus vulgaris ) allied to the American scup; the becker. The name is sometimes applied to the related species. - noun Charcoal powder; breeze.
- noun (Cookery) Braised meat.
- transitive verb (Cookery) To stew or broil in a covered kettle or pan.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Alternative spelling of
braize . - noun A method of joining
non-ferrous metal using a molten filler metal. Similar tosoldering but distinct fromwelding in that the filler is melted but not the metal being joined. - verb cooking To
cook in a small amount of liquid, in a coveredpan . Somewhere betweensteaming andboiling .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- verb cook in liquid
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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A braise was my only hope of salvation, so this is what I did.
At My Table 2005
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A braise was my only hope of salvation, so this is what I did.
Archive 2005-12-01 2005
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The turbot is cooked in a braise, which is a rich mixture of veal, bacon, root vegetables, and a bouquet garni, then thickened with a roux, and moistened with a bottle of white wine and some bouillon.
Savoring The Past Wheaton Barbara Ketcham 1983
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The turbot is cooked in a braise, which is a rich mixture of veal, bacon, root vegetables, and a bouquet garni, then thickened with a roux, and moistened with a bottle of white wine and some bouillon.
Savoring The Past Wheaton Barbara Ketcham 1983
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Culinary terms like "braise" and "blanch" are useful to convey a specific method in one single word, but only if the reader knows what these terms are!
Archive 2008-01-01 Nupur 2008
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Preheat the oven to 230 F (this dish can be made faster on a higher heat, but I wanted it in the oven before my football game started; just do not braise at higher than 300 F).
Archive 2009-10-01 Laura 2009
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The chicken itself was really simple -- basically brown the meat and then braise it for about 30 minutes in a lime/cilantro sauce.
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The chicken itself was really simple -- basically brown the meat and then braise it for about 30 minutes in a lime/cilantro sauce.
Archive 2009-06-01 Laura 2009
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Don't abandon the braise option altogether, though.
Hugh Fearnley-Whittingstall's red cabbage recipes Hugh Fearnley-Whittingstall 2010
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Any time you braise in wine, you are imparting flavor and tenderizing the meat.
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