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 to soldering but distinct from welding in that the filler is melted but not the metal being joined.
  • verb cooking To cook in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling.

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

[French braiser, from braise, hot charcoal, from Old French brese, of Germanic origin; see bhreu- in Indo-European roots.]

from Wiktionary, Creative Commons Attribution/Share-Alike License

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").

Examples

  • A braise was my only hope of salvation, so this is what I did.

    At My Table

  • A braise was my only hope of salvation, so this is what I did.

    Archive 2005-12-01

  • 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

  • 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

  • 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

  • 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

  • The chicken itself was really simple -- basically brown the meat and then braise it for about 30 minutes in a lime/cilantro sauce.

    Lime Cilantro Chicken With Tropical Fruit Salsa

  • 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

  • Don't abandon the braise option altogether, though.

    Hugh Fearnley-Whittingstall's red cabbage recipes

  • Any time you braise in wine, you are imparting flavor and tenderizing the meat.

    John DeLucie's Recipe for Venison Osso Buco

Comments

Log in or sign up to get involved in the conversation. It's quick and easy.