braising


Also found in: Thesaurus, Medical, Encyclopedia, Wikipedia.

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.]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.braising - cooking slowly in fat in a closed pot with little moisture
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"
Translations
References in periodicals archive ?
We reduced the braising liquid and added brown sugar and vinegar to make a glossy glaze.
Once the pork has nicely browned all over, pour the braising liquid into the frying pan to deglaze some of the browned bits at the bottom.
DAVID TANIS NYT Syndicate Some of the most skilled cooks I know " people who confidently roast, grill and fry " balk at the notion of braising. They think it's more mysterious or fussy than other cooking methods.
Strain the braising juices into a bowl and discard the solids.
Beautifully showcasing more than 150 recipes and featuring 100 color photographs, "Better Homes and Gardens Skillet Meals" is an outstanding collection that aptly demonstrates the culinary range of the skillet and its adaptability to various techniques like sauteing, braising, baking, and browning.
Warm a large frying pan over a medium-high heat, add a little oil and fry the braising steak until brown all over.
Add the shoulder and mix in, adding a little braising liquor to help bind the shoulder.
Their gulammi is a full earthenware casserole of simmered tripe in its braising broth fragrantly flavored with sweet wood spices such as cloves, five-spice, and a liberal dose of young ginger julienne that gives a lot of fragrance and balances the gaminess of the tripe.
Yesterday as I pulled my jacket tighter against the cold my thoughts turned to braising heart - yes, heart.
This is the second book in Ruhlman's 'How To' series and covers everything from tools and pantry staples to the process of braising and even the history of the braise.
Braising is a wonderful and basic cooking technique that uses a slow, wet heat in a covered pot.