Braising: meaning, definitions and examples
๐
braising
[ หbreษชzษชล ]
cooking method
Braising is a cooking method that involves first browning the food, typically meat, in fat, and then cooking it slowly in a covered pot with a small amount of liquid. This technique allows the meat to become tender and flavorful as it absorbs the seasonings and moisture from the cooking liquid. Braising is often used for tougher cuts of meat, as the slow cooking process helps break down connective tissue. Additionally, vegetables can be braised, enhancing their taste and texture.
Synonyms
simmering, slow-cooking, stewing.
Examples of usage
- I am braising the beef for dinner.
- The recipe calls for braising the vegetables in wine.
- After braising, the meat was incredibly tender.
- She learned how to braise chicken perfectly.
Translations
Translations of the word "braising" in other languages:
๐ต๐น refogar
๐ฎ๐ณ เคญเฅเคจเคจเคพ
๐ฉ๐ช schmoren
๐ฎ๐ฉ merebus
๐บ๐ฆ ัััะบัะฒะฐะฝะฝั
๐ต๐ฑ duszenie
๐ฏ๐ต ็ ฎ่พผใฟ (ใซใใฟ)
๐ซ๐ท braiser
๐ช๐ธ guisar
๐น๐ท sotelemek
๐ฐ๐ท ์กฐ๋ฆฌ๊ธฐ๋ฒ (์กฐ๋ฆฌ๋ฒ)
๐ธ๐ฆ ุทูู ุจุจุทุก
๐จ๐ฟ duลกenรญ
๐ธ๐ฐ dusenie
๐จ๐ณ ็ (dรนn)
๐ธ๐ฎ duลกenje
๐ฎ๐ธ sjรณรฐa
๐ฐ๐ฟ ััััะฐั
๐ฌ๐ช แฉแแแฌแแแ แ (jamts'vri)
๐ฆ๐ฟ qฤฑzartma
๐ฒ๐ฝ guisar
Etymology
The term 'braising' derives from the French word 'braiser', which means 'to cook by browning'. The practice of braising can be traced back to ancient cooking methods where meats were cooked slowly over low heat, often in a pot or a hearth. The technique emphasizes the combination of both dry and moist heat to enhance the flavor and tenderness of the meat. Over centuries, braising has evolved to incorporate various liquids and seasonings, influenced by different culinary traditions. It has become a staple in many cuisines around the world, celebrated for its ability to transform tough cuts of meat into delectable dishes.