braise
Other forms: braised; braising; braises
Braise meat or vegetables by cooking them very slowly in fat and a small amount of liquid. If you braise those potatoes and carrots, they'll be delicious!
The word for this cooking method comes from the French braiser, "to cook over live coals," and braise, "live coals." When you braise food today, you're not literally cooking over coals, but you are aiming for a combination of dry and wet cooking. A true braise involves searing or lightly frying, and then adding liquid and cooking in a covered pot on a low heat. Meat and root vegetables become particularly tender when you braise them.
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cook in liquid“braise beef”type of:cooktransform and make suitable for consumption by heating
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Vocabulary lists containing braise
French for "Fat Tuesday," Mardi Gras originated as a celebration of spring and evolved into an indulgent period often followed by fasting and sacrifice. It is an opportunity to have some Fun, Food, and Faith.
This list covers "Eating Alone," "The Floral Apron," "Shall I compare thee to a summer’s day?," "I know I am but summer to your heart," "Well-Versed Approach Merits Poetry Prize," "Poetry," and "Introduction to Poetry."