braise


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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.]

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]

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]

braise


Past participle: braised
Gerund: braising

Imperative
braise
braise
Present
I braise
you braise
he/she/it braises
we braise
you braise
they braise
Preterite
I braised
you braised
he/she/it braised
we braised
you braised
they braised
Present Continuous
I am braising
you are braising
he/she/it is braising
we are braising
you are braising
they are braising
Present Perfect
I have braised
you have braised
he/she/it has braised
we have braised
you have braised
they have braised
Past Continuous
I was braising
you were braising
he/she/it was braising
we were braising
you were braising
they were braising
Past Perfect
I had braised
you had braised
he/she/it had braised
we had braised
you had braised
they had braised
Future
I will braise
you will braise
he/she/it will braise
we will braise
you will braise
they will braise
Future Perfect
I will have braised
you will have braised
he/she/it will have braised
we will have braised
you will have braised
they will have braised
Future Continuous
I will be braising
you will be braising
he/she/it will be braising
we will be braising
you will be braising
they will be braising
Present Perfect Continuous
I have been braising
you have been braising
he/she/it has been braising
we have been braising
you have been braising
they have been braising
Future Perfect Continuous
I will have been braising
you will have been braising
he/she/it will have been braising
we will have been braising
you will have been braising
they will have been braising
Past Perfect Continuous
I had been braising
you had been braising
he/she/it had been braising
we had been braising
you had been braising
they had been braising
Conditional
I would braise
you would braise
he/she/it would braise
we would braise
you would braise
they would braise
Past Conditional
I would have braised
you would have braised
he/she/it would have braised
we would have braised
you would have braised
they would have braised

braise


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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.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Verb1.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
يطهو في قدر مقفله
dusit
grydestege
brasa; brúna og steikja síîan hægt
troškinti
sautēt
hafif ateşte pişirmek

braise

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

braise

[ˈbreɪz] vtbraiser, cuire à l'étouffée

braise

vt (Cook) → schmoren

braise

[breɪz] vt (Culin) → brasare

braise

(breiz) verb
to stew (meat etc) slowly in a closed dish.

braise

vt. asar al fuego; a la brasa.
References in periodicals archive ?
Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook pairs clear close-up color photos throughout by Donna Turner Ruhlman with very specific insights on the exacting process of understanding the braise technique, and is a 'must' for would-be chefs who would understand the basics of how to braise different kinds of meats.
Put the lid on and braise slowly in the oven for two and a half to three hours, until the beef is tender.
Add the lettuce, peas and wine and braise over medium heat until the lettuce has wilted and the peas are warmed through.
Transfer to oven and braise about 412 hours, until meat easily pulls off bone.
Add mushrooms, onions and garlic and braise for 5-8 minutes.
The acid of the onion, the sweetness of carrot and the savoury taste of the celery act as a flavour enhancer for a braise, a soup or roast.
AThere When we cook them at the restaurant, we take the legs off and braise them separately from the bird as the legs take longer to cook as with any bird and tend to be tougher.
To braise the barley, place a small stainless steel roasting tray on a low heat on the stove and melt 2oz of the butter, cook the onions in this until soft.
To simplify sophisticated recipes, braise your lamb the day before you plan to serve it.
To braise your winkles, wash 200g to remove any sand, and blanche them quickly in boiling water.