Online Google Dictionary

braised 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. cooked by browning in fat and then simmering in a closed container
  2. (braise) cook in liquid; "braise beef"
  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. (braise) 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. (Braise) A cooking technique that requires browning meat in oil or other fat and then cooking slowly in liquid. The effect of braising is to tenderize the meat.
  7. (Braise) Braising involves cooking a food in a little fat to brown–usually on the stove top–then covering and cooking slowly until done. This is particularly suited to less tender cuts of meats.
  8. (Braise) To tenderise meat,first brown meat or poultry in oil. Then place in roasting pan and cook in the oven or place directly in the crock pot.
  9. (Braise) 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. ...
  10. (Braise) To first brown meat quickly in fat and then cook it in a covered pan on top of the stove or in the oven; liquid may or may not be added.
  11. (4. BRAISE) 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.
  12. (Braise) 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
  13. (Braise) 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.
  14. (Braise) To cook slowly in a covered pan using a small amount of liquid.
  15. (Braise) 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.
  16. (Braise) (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.
  17. (Braise) A low heat, moist cooking method in which the meat is often marinated beforehand.  It is then seared and placed in a pot or casserole with a cover that will just hold the product. ...
  18. (Braise) Braising is cooking with moist heat, just the way I like it! The main item, usually meat, is browned in hot fat, then simmered in liquid inside a covered pot for a long time at a low temperature. ...
  19. (Braise) 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. ...
  20. (Braise) Cooking in a low moist heat with seasoning, fat and water or fat and another liquid in a covered pan.
  21. (Braise) Lightly brown in pot
  22. (Braise) Meat browned in fat with vegetables, seasonings and then cooked slowly in liquid so it is partially submerged then cooked in an oven. This combines moist and dry heat cooking. Making a pot roast is an example.
  23. (Braise) The process of tenderizing tougher, larger cuts of meats, including vegetables, through slow covered cooking with a liquid to create moist heat.
  24. (Braise) This is the process of cooking less tender pieces of meat by slow stewing.
  25. (Braise) To bake or stew  food slowly, usually  on a bed of vegetables in a covered pan or ovenproof dish.