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braise definitions

WordNet (r) 3.0 (2005)

v
1: cook in liquid; "braise beef"

Merriam Webster's

I. transitive verb (braised; braising) Etymology: French braiser, from braise live coals, from Old French breze, probably of Germanic origin; akin to Swedish brasa fire Date: 1797 to cook slowly in fat and little moisture in a closed pot II. noun Date: circa 1885 an item of braised food

Oxford Reference Dictionary

v.tr. fry lightly and then stew slowly with a little liquid in a closed container. Etymology: F braiser f. braise live coals

Webster's 1913 Dictionary

Braise Braise, Braize Braize, n. [So called from its iridescent colors.] (Zo["o]l.) 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.]

Webster's 1913 Dictionary

Braise Braise, Braize Braize, n. [F.] 1. Charcoal powder; breeze. 2. (Cookery) Braised meat.

Webster's 1913 Dictionary

Braise Braise, v. t. [F. braiser, fr. braise coals.] (Cookery) 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.

Collin's Cobuild Dictionary

(braises, braising, braised) When you braise meat or a vegetable, you fry it quickly and then cook it slowly in a covered dish with a small amount of liquid. I braised some beans to accompany a shoulder of lamb. ...braised cabbage. VERB: V n, V-ed

Moby Thesaurus

bake, barbecue, baste, blanch, boil, brew, broil, brown, coddle, cook, curry, devil, do, do to perfection, fire, fricassee, frizz, frizzle, fry, griddle, grill, heat, oven-bake, pan, pan-broil, parboil, poach, prepare, prepare food, roast, saute, scallop, sear, shirr, simmer, steam, stew, stir-fry, toast




 


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