braise
/bɹeɪz/ noun, verb
Also a form of braze
Forms braises braising braised braize
- noun A dish (usually meat) prepared by braising. “Pot roast is typically a braise, as is osso buco.”
- noun A sauce used for braising. “Braised cabbage is cooked in a braise of sliced bacon, one or two thickly sliced onions, one or two sliced carrots, parsley, thyme, a bay leaf, and stock to nearly cover.”
- verb (cooking) To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.
- noun Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)
Synonyms
Etymology
From French braise (“live coals”) and braiser (“to braise”, from the noun), from Old French brese (“embers”), from Old Low Franconian/Old Dutch; akin to Norwegian/Swedish braseld (“sparkling fire”), Norwegian/Swedish dialectal brasa (“to roast”), Danish dialectal brase (“to flambé, enflame”). Perhaps from Gothic *𐌱𐍂𐌰𐍃𐌰 (*brasa, “glowing coal”), from Proto-Germanic *brasō (“gleed, crackling coal”), Proto-Indo-European *bʰres- (“to crack, break, burst”). Cognate with Icelandic brasa (“to harden by fire”). See burst.
Webster’s 1913
- noun A European marine fish (Pagrus vulgaris) allied to the American scup; the becker. The name is sometimes applied to the related species. [Also written brazier.]
- noun Charcoal powder; breeze.
- noun Braised meat.
- verb To stew or broil in a covered kettle or pan. A braising kettle has a deep cover which holds coals; consequently the cooking is done from above, as well as below. Mrs. Henderson.
Etymology [So called from its iridescent colors.]
Etymology [F.]
Sources: Wiktionary · Webster’s 1913 — from the Wiktionary entry “braise”, CC BY-SA 4.0. Details