from The American Heritage® Dictionary of the English Language, 4th Edition
- transitive v. To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- 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. To cook in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling.
from the GNU version of the Collaborative International Dictionary of English
- n. 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. Braised meat.
- transitive v. To stew or broil in a covered kettle or pan.
from The Century Dictionary and Cyclopedia
- n. See braize.
- n. See braize.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- v. cook in liquid
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.