BRAISE

braise

(verb) cook in liquid; “braise beef”

Source: WordNet® 3.1

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Etymology 1

Noun

braise (plural braises)

Alternative spelling of braze

A dish (usually meat) prepared by braising.

A sauce used for braising.

Verb

braise (third-person singular simple present braises, present participle braising, simple past and past participle braised)

(cooking) To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.

Alternative spelling of braze (joining non-ferrous metal using a molten filler metal)

Etymology 2

Noun

braise (plural braises)

Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)

Synonyms

• (Pagellus bogaraveo): becker

Anagrams

• Baiers, Serbia, braies, rabies, rebias

Source: Wiktionary

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Braise, Braize, n. Etym: [So called from its iridescent colors.] (Zoöl.)

Definition: 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.]

Braise, Braize, n. Etym: [F.]

1. Charcoal powder; breeze.

2. (Cookery)

Definition: Braised meat.

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

Definition: 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.

Source: Webster’s Unabridged Dictionary 1913 Edition

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