braise

[ breyz ]

verb (used with object)

, braised, brais·ing.

1. to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid.

braise

/ breɪz /

verb

1. to cook (meat, vegetables, etc) by lightly browning in fat and then cooking slowly in a closed pan with a small amount of liquid

Word History and Origins

Origin of braise¹

1760–70; < French braiser, derivative of braise live coals < Germanic; akin to Swedish brasa pyre, fire, whence brasa to roast, cognate with Danish brase

Word History and Origins

Origin of braise¹

C18: from French braiser , from Old French brese live coals, probably of Germanic origin; compare Old English brædan , Old High German brātan to roast

Example Sentences

For sure steam, fry, boil, braise are more clear-cut as cooking techniques, but the others – infuse, sauce, pickle… while perhaps not seen as a culinary technique in western cooking very much are techniques in Chinese cooking.

From Salon

Soups, stews, fortifying rich pan sauces, cooking grains or beans, reducing into demi-glaces, to braise or poach proteins or vegetables, in risotto, to glaze produce, in stuffings or fillings — the list truly goes on and on.

From Salon

There’s a fine line between a stew, a braise and a soup, and it’s quite subjective: Sometimes only a few spoons of broth make the difference.

From Seattle Times

You can braise the chicken to make a more concentrated sauce, which is delicious over buttered noodles.

From Seattle Times

The pot is deglazed with water, less than you would use in a soup, but more than for a braise.

From Seattle Times