braise

braise  (brz)

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.

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

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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

[from French braiser, from Old French brese live coals, probably of Germanic origin; compare Old English brædan, Old High German brātan to roast]

Thesaurus

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"

Translations

braise [breɪz] VT (Culin) → cocer a fuego lento, estofar

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braise [ˈbreɪz] vt → braiser, cuire à l'étouffée

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braise

vt (Cook) → schmoren

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braise [breɪz] vt (Culin) → brasare

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braise [breɪz] vt (Culin) → brasare

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braise

v braise [breiz]

to stew (meat etc) slowly in a closed dish. smoor يطهو في قدر مقفله задушавам dusit grydestege schmoren σιγοψήνω κτ. σε κλειστό σκεύος estofar hautama پختن در ظرف در بسته hauduttaa kannen alla braiser לְבָשֵל בְּאִיטִיוּת भाप से पकाना, दम देकर पकाना pirjati párol memasak daging dsb. dengan wadah bertutup brasa; brúna (kjöt) og steikja síðan hægt brasare, stufare 蒸し煮にする 기름에 볶아 소량의 물로 뭉근한 불에 끓이다 troškinti sautēt (gaļu, saknes) menumis-reneh smoren steke i gryte dusić estufar a fierbe înăbuşit тушить dusiť dušiti krčkati bräsera เคี่ยว hafif ateşte pişirmek 燉 тушкувати دھیمی آنچ پر پکانا om (thịt) 炖，蒸