Definition of Braise

1. Verb. Cook in liquid. "The chefs braise the vegetables"; "Braise beef"

Category relationships: Cookery, Cooking, Preparation
Generic synonyms: Cook



Definition of Braise

1. n. A European marine fish (Pagrus vulgaris) allied to the American scup; the becker. The name is sometimes applied to the related species.

2. n. Charcoal powder; breeze.

3. v. t. To stew or broil in a covered kettle or pan.

Definition of Braise

1. Noun. (alternative spelling of braize) ¹

2. Noun. A method of joining non-ferrous metal using a molten filler metal. Similar to soldering but distinct from welding in that the filler is melted but ''not'' the metal being joined. ¹

3. Verb. (cooking) To cook in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling. ¹

¹ Source: wiktionary.com

Definition of Braise

1. to cook in fat [v BRAISED, BRAISING, BRAISES]

Braise Pictures

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Lexicographical Neighbors of Braise

brainwashed
brainwasher
brainwashers
brainwashes
brainwashing
brainwashings
brainwave
brainwaves
brainwork
brainworker
brainy
braird
brairded
brairding
brairds
braise (current term)
braised
braises
braising
brait
braits
braize
braizes
brak
brake
brake band
brake bias
brake cylinder
brake disk

Literary usage of Braise

Below you will find example usage of this term as found in modern and/or classical literature:

1. A New System of Domestic Cookery: Formed Upon Principles of Economy and by Maria Eliza Ketelby Rundell (1824)
"Directions how to blanch, braise, glaze, force, and lard. ... To braise. Put the meat you would braise into a new stew-pan, and cover it with thick slices ..."

2. A New System of Domestic Cookery: Formed Upon Principles of Economy, and by Maria Eliza Ketelby Rundell (1840)
"To braise Chickens. Bone them, and fill them with forcemeat. ... Then take them up, strain the braise, and skim off the fat carefully : set it on to boil ..."

3. Modern Domestic Cookery, and Useful Receipt Book: Adapted for Families in by William Augustus Henderson, David Hughson (1828)
"Partridges a-la-braise. TAKE two brace of partridges, and truss the legs into ... Pheasants a-la-braise. COVER the bottom of your stew-pan with a layer of ..."

4. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"... four of chopped gherkins, and two ounces of boiled beetroot cut in dice; sauce over and serve. No. 470. Saddle of Mutton, roti, braise, ..."

5. The Cook's Dictionary and House-keeper's Directory: A New Family Manual of by Richard Dolby (1830)
"Truss a good white turkey for boiling, with the feet turned up like a fowl ; tie some slices of fat bacon over the breast, boil it gently in braise or in ..."

6. The Health Exhibition Literature (1884)
"TO braise. You may place your earthenware pot in a bain marie, and the oven instead of the hot plate is sometimes utilised. Pieces of meat with gristle can ..."

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