braise
to brown and then cook slowly
Abused, Confused, & Misused Words by Mary Embree Copyright © 2007, 2013 by Mary Embree
braise
(brāz)tr.v. braised, brais·ing, brais·es
To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.
[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, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
braise
(breɪz)vb
(Cookery) to cook (meat, vegetables, etc) by lightly browning in fat and then cooking slowly in a closed pan with a small amount of liquid
[C18: from French braiser, from Old French brese live coals, probably of Germanic origin; compare Old English brædan, Old High German brātan to roast]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
braise
(breɪz)v.t. braised, brais•ing.
to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering in a small amount of liquid in a covered pot.
[1760–70; < French braiser < Germanic]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
braise
Past participle: braised
Gerund: braising
| Imperative |
|---|
| braise |
| braise |
Collins English Verb Tables © HarperCollins Publishers 2011
braise
To cook meat and/or vegetables by first lightly browning in fat, and then cooking slowly in a tightly covered container with a small quantity of water.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
ThesaurusAntonymsRelated WordsSynonymsLegend:
| Verb | 1. | braise - cook in liquid; "braise beef" cookery, cooking, preparation - the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife" cook - transform and make suitable for consumption by heating; "These potatoes have to cook for 20 minutes" |
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
يطهو في قدر مقفله
dusit
grydestege
brasa; brúna og steikja síîan hægt
troškinti
sautēt
hafif ateşte pişirmek
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005
Collins English/French Electronic Resource. © HarperCollins Publishers 2005
braise
vt (Cook) → schmoren
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995
braise
(breiz) verb to stew (meat etc) slowly in a closed dish.
Kernerman English Multilingual Dictionary © 2006-2013 K Dictionaries Ltd.
braise
vt. asar al fuego; a la brasa.
English-Spanish Medical Dictionary © Farlex 2012