Braise: meaning, definitions and examples
๐ฅ
braise
[ breษชz ]
cooking
To cook (meat or vegetables) by browning in fat and then simmering in a small amount of liquid in a covered container.
Synonyms
pot roast, stew
Examples of usage
- Braise the short ribs until they are tender.
- She braised the vegetables in a flavorful broth.
- The chef braised the pork shoulder for hours.
cooking
A method of cooking by which food is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a long time.
Synonyms
pot roast, stew
Examples of usage
- This dish is a classic braise.
- The recipe calls for a slow braise over low heat.
Translations
Translations of the word "braise" in other languages:
๐ต๐น estufar
๐ฎ๐ณ เคงเฅเคฎเฅ เคเคเค เคชเคฐ เคชเคเคพเคจเคพ
๐ฉ๐ช schmoren
๐ฎ๐ฉ merebus
๐บ๐ฆ ัััะบัะฒะฐัะธ
๐ต๐ฑ dusiฤ
๐ฏ๐ต ็ ฎ่พผใ (nikomu)
๐ซ๐ท braiser
๐ช๐ธ estofar
๐น๐ท haลlamak
๐ฐ๐ท ์กฐ๋ฆฌ๋ค (jorida)
๐ธ๐ฆ ุทูู ุนูู ูุงุฑ ูุงุฏุฆุฉ (tahyi 'ala nar hadi'a)
๐จ๐ฟ dusit
๐ธ๐ฐ dusiลฅ
๐จ๐ณ ็ (dรนn)
๐ธ๐ฎ duลกiti
๐ฎ๐ธ lรกta malla
๐ฐ๐ฟ ะฑะฐัั ะพััะฐ ะฟััััั
๐ฌ๐ช แจแแแฌแแแ แ (shemts'vari)
๐ฆ๐ฟ biลirmษk
๐ฒ๐ฝ estofar
Word origin
The term 'braise' originated from the French word 'braiser', meaning to stew. This cooking technique has been used for centuries to create flavorful and tender dishes. Braising is a popular method in French cuisine and has since been adopted by chefs worldwide for its ability to transform tough cuts of meat and vegetables into delicious meals.