Online Google Dictionary

braise 中文解釋 wordnet sense Collocation Usage Collins Definition
Verb
/brāz/,
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braised, past participle; braises, 3rd person singular present; braising, present participle; braised, past tense;
  1. Fry (food) lightly and then stew it slowly in a closed container
    • - braised veal
  1. cook in liquid; "braise beef"
  2. (braised) cooked by browning in fat and then simmering in a closed container
  3. (braising) cooking slowly in fat in a closed pot with little moisture
  4. Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour. ...
  5. Alternative spelling of braize; A method of joining non-ferrous metal using a molten filler metal. Similar to soldering but distinct from welding in that the filler is melted but not the metal being joined; To cook in a small amount of liquid, in a covered pan. ...
  6. (Braises) Term used in the Middle Ages for undergarments later refined into breeches.
  7. (Braising) A method of cooking which combines roasting and stewing. It is generally on low fire, done in a pan with a tight fitting lid to prevent evaporation.
  8. (Braising) Braised dishes are commonly made using woks and this is useful when one is reducing sauces.
  9. (Braising) Cooking food in slow oven with moisture surrounding food in the pan.
  10. (Braising) Cooking meat in a covered pan in the oven with a little water. Usually the meat is on a rack over the water which may also contain vegetables.
  11. (Braising) joining two metal objects by using material that melts above 840F so the material merges with with metal in the objects.  silver and brass are the most common braising metals.  soldering is lower temperature. also welding 2004-02-26
  12. (braising) A long, slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than 2/3 of the food
  13. Braising term uses two cooking methods wherein a food is first roasted / fried and then cooked in some moistening.
  14. To cook slowly in a small amount of liquid in a covered pot. Foods are usually browned prior to braising to add flavor. Braising can be done on top of the stove or in an oven, depending on the recipe.
  15. To cook in a small amount of liquid (also called stewing or pot roasting). In contract to poaching, in which the food is completely submerged in simmering liquid, braised dishes use a relatively small amount of liquid. ...
  16. A cooking method where meat or vegetables are first browned in oil and/or butter, then cooked in a covered pot in a small amount of cooking liquid for a long period of time. This process tenderizes the food by breaking down their fibers.
  17. To cook meat by searing in fat, then simmering in a covered dish in a small amount of liquid or to brown meat or vegetables in hot fat, then to cook slowly in a small amount of liquid
  18. To brown meat or vegetables in a small amount of hot fat or liquid and then covered and cooked slowly either in juices or in small amount of added liquid on top of range or in oven.
  19. To cook slowly in a covered pan using a small amount of liquid.
  20. To cook meat and/or vegetables in a pan with liquids in order for the liquids to slowly evaporate.
  21. a method of cooking, usually meat, that involves first searing in fat over dry heat and then cooking slowly with moist heat in a dutch oven or crockpot. ...
  22. To cook foods slowly (securely covered) in a small to moderate amount of liquid. A stew is the perfect example of a braised dish that needs long, slow exposure to moist heat in order to break down and dissolve the tough, connective tissue within certain cuts of meat. ...
  23. Browning meat, poultry, or vegetables in a little hot oil or fat, and then adding a little liquid, like broth. Then the pan is covered to contain the moisture and the heat lowered during cooking. ...
  24. (brayz) A method of cooking where the food is first sautéed or seared in oil, and then liquid is added and the heat reduced. With the pot covered, the food cooks gently, preserving its flavor and nutrients, resulting in very tender proteins. Especially effective for tougher cuts of meat.
  25. to slowly simmer food, covered, for an hour or more. Sometimes in the oven. See also Poach.