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Braised Meaning: Definition, Examples, and Translations

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braised

[หˆbreษชzd ]

Definition

Context #1 | Verb

cooking method

Braised refers to a cooking technique where food, typically meat, is first browned in fat and then cooked slowly in a covered pot with a small amount of liquid. This method combines both moist and dry heat. The slow cooking process allows the meat to become tender and absorb flavors from the liquid and any accompanying vegetables or seasonings. Braised dishes are often hearty and rich in flavor, making them a popular choice in various cuisines.

Synonyms

cooked slowly, simmered, stewed.

Examples of usage

  • The chef braised the beef for several hours.
  • She prepared a delicious braised chicken with herbs.
  • The recipe calls for braised cabbage as a side dish.
  • They enjoyed a plate of braised lamb shanks.

Translations

To see the translation, please select a language from the options available.

Interesting Facts

Culinary Techniques

  • Braised dishes often start with browning food in fat, which adds flavor and color before cooking it slowly.
  • This cooking method is perfect for tougher cuts of meat, as it breaks down fibers and makes them tender over time.
  • Common liquids used for braising include broth, wine, or vinegar, which further enhances the dish's flavor while cooking.

Cultural Significance

  • In French cuisine, braising is referred to as 'braiser,' which dates back centuries and is foundational in dishes like Coq au Vin.
  • Many cultures have their own versions of braised dishes, such as 'osso buco' from Italy and 'sรณvra' from Spain, highlighting its global appeal.
  • Braised meals are often served as comfort food, bringing warmth and satisfaction during family gatherings or festive occasions.

Science of Cooking

  • The Maillard reaction occurs when food is browned before braising, producing complex flavors and aromas during cooking.
  • Slow cooking helps to break down collagen in meats, transforming it into gelatin, giving dishes a rich texture.
  • The low, slow method helps maintain moisture in food, preventing it from drying out while enhancing its taste.

History

  • The practice of braising can be traced back to ancient times, where early humans used this method to cook food with minimal resources.
  • Historically, it allowed families to stretch their meals using tougher cuts of meat, making it economical and resourceful.
  • Many classic cookbooks from the 18th and 19th centuries include braising as a key technique for home cooks.

Origin of 'braised'

The term 'braised' comes from the French word 'braiser,' which means to 'cook in a covered pot.' The technique has roots in various culinary traditions and has been adapted through the ages. Historical references to braising can be traced back to ancient cooking methods where meats were cooked over slow and low heat to ensure tenderness and flavor. In medieval Europe, braising became a popular way to prepare tougher cuts of meat, allowing cooks to maximize the flavors and textures of ingredients, even with limited resources. As culinary practices evolved, braising became a staple in both home cooking and professional kitchens around the world. Its ability to transform less desirable cuts into flavorful meals made it a beloved technique, especially in rustic and comfort food arrangements.

Word Frequency Rank

This word's position of #31,812 indicates it's among the more rare English words. While understanding it broadens your vocabulary, focus on more common words first.