American Heritage® Dictionary of the English Language, Fourth Edition
- v. To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.
Century Dictionary and Cyclopedia
- n. alternative spelling of braize.
- n. A method of joining non-ferrous metal using a molten filler metal. Similar to soldering but distinct from welding in that the filler is melted but not the metal being joined.
- v. cooking To cook in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling.
GNU Webster's 1913
- n. (Zoöl.) A European marine fish (Pagrus vulgaris) allied to the American scup; the becker. The name is sometimes applied to the related species.
- n. Charcoal powder; breeze.
- n. (Cookery) Braised meat.
- v. (Cookery) To stew or broil in a covered kettle or pan.
- v. cook in liquid
- From French braise ("live coals"), from Old French brese ("embers"), from Old Low Franconian; akin to Norwegian/Swedish braseld ("sparkling fire"), Norwegian/Swedish dialectal brasa ("to roast"), Danish dialectal brase ("to flambé, enflame"). (Wiktionary)
- French braiser, from braise, hot charcoal, from Old French brese, of Germanic origin; see bhreu- in Indo-European roots. (American Heritage® Dictionary of the English Language, Fourth Edition)
“A braise was my only hope of salvation, so this is what I did.”
“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.”
“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!”
“Don't abandon the braise option altogether, though.”
“Any time you braise in wine, you are imparting flavor and tenderizing the meat.”
“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).”
“The chicken itself was really simple -- basically brown the meat and then braise it for about 30 minutes in a lime/cilantro sauce.”
“Raghavan Iyer (whose dish it is) called it a stew, but for us it was more of a braise.”
“Place in the oven for 1 1/2 hours (or longer, in which case braise at 275 F).”
“Add wine, ribs and 6 cups beef broth, bring to a boil, cover tightly with aluminum foil and a heavy lid and place in oven to braise for 2 ½ hours, or until ribs are very tender.”
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A Russian Doll word is a word that, when you remove the first and last letters, is either the empty string, or a Russian Doll word. These are all of the 6 or more letter Russian Doll words found in...
being items relating to food, cooking and the kitchen.
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Double, double toil and trouble;
Fire burn and cauldron:
Some of my favourite cooking and eating terms, some obscure, some so common as to be misunderstood.
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