Technically, braising is simmering food in a small amount of liquid in a covered or uncovered pan or casserole. Brie cheese. Cooking, travel and parenting are three of Kathryn Walsh's passions. bresaola. ‘Slow-cooking, braising, and stews are (generally speaking) the best dishes to use lean cuts of meat.’ ‘One day they'll have braised veal cheeks; another, chicken livers Toscana.’ ‘It was braised, succulent, savoury, fat-free, and served in its cooking liquid - which had been only slightly reduced.’ braising definition: 1. present participle of braise 2. to cook food slowly in a covered dish in a little fat and…. // Leaf Group Lifestyle, How to Cook a Whole Sirloin Tip Beef Round, Cooking Light; Cooking Class: Braising; Bruce Weinstein and Mark Scarbrough. [French braiser, from braise, hot charcoal, from Old French brese, of Germanic origin; see bhreu- in Indo-European roots.] Each student receives a textbook, chef coat and apron. Step 7: Cook the Meat Cooking low and slow breaks down the tough meat so it's tender and delicious. Be the first! Poor definition hidden (click to show) As defined by Mechanical Turk on June 07, 2011 Boursin cheese. Hearty vegetables can also be braised, either on their own or in addition to meat. Braising. Whether animal or vegetable, the miracle of braising only happens when the food is partially submerged in the cooking liquid. (Cookery) To stew or broil in a covered kettle or pan. Learn more. Don't limit yourself to meat. Semester at Braise is a 10-week culinary boot camp that covers the fundamentals of cooking, baking, menu planning & wine pairing. Prepare food for cooking: Term. brik. Braise Braise, v. t. [F. braiser, fr. Braise: Definition. As long as you can sear and simmer, you can braise. Autrefois braiser signifiait cuire sur la braise dans un récipient clos avec un couvercle à rebord sur le quel on plaçait également de la braise pour que la préparation cuise dessus et dessous. braise coals.] For the braise, the meat ought to lay on the bottom in one layer, with the braising liquid poured evenly around it. Braise Braise, v. t. [F. braiser, fr. Braising is a combination cooking method that uses both dry- and moist-heat techniques to break down tough cuts of meat over a long period of time. A small amount of liquid is traditionally added to the dish to prevent it from becoming dry during the cooking process. Braising recipes typically call for stock or broth, though you’ll get deeper flavor by adding wine, hard cider or juice. Brazil nut. broccoflower. Transfer the meat to a stock pot or Dutch oven with a tight-fitting lid. You can braise in a crock pot, pressure cooker, large saute pan or the most often used cooking vessel for braises, a Dutch oven. braise. braise /breɪz/ verb [ transitive] to cook meat or vegetables slowly in a small amount of liquid in a closed container → stew —braised adjective → See Verb table Examples from the Corpus braise • Wild partridge and grouse take well to a variety of cooking methods, … II, 89) • Il [un génie qui anime et transforme la braise du feu du prisonnier] me fait voir, sur la braise animée, Des bois, des mers, un monde en peu d'instants (BÉRANG. It'll fall apart. Check on it occasionally. From French braise (“live coals”), from Old French brese (“embers”), from Old Low Franconian; akin to Norwegian/Swedish braseld (“sparkling fire”), Norwegian/Swedish dialectal brasa (“to roast”), Danish dialectal brase (“to flambé, enflame”). braise translation in English-Italian dictionary. All cooking is transformational, but few techniques do more to alter the flavor and texture of meat, poultry, and seafood than braising. When you braise meat or a vegetable, you fry it quickly and then cook it slowly in a covered dish with a small amount of liquid. When the dish is done, thicken the remaining liquid by adding a mixture of melted butter and flour and reducing it into a sauce. brill. The turbot is cooked in a braise, which is a rich mixture of veal, bacon, root vegetables, and a bouquet garni, then thickened with a roux, and moistened with a bottle of white wine and some bouillon. braise vb to cook (meat, vegetables, etc.) boysenberry. Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. A method of cooking in which food is first seared in oil or fat using an open pan and is then slowly cooked in a small quantity of liquid with the pan covered. brik. bread flour. Scald in water or steam: Term. Mrs. Henderson. When they're dissolved in the cooking liquid they enrich the entire dish. ‘Slow-cooking, braising, and stews are (generally speaking) the best dishes to use lean cuts of meat.’ ‘One day they'll have braised veal cheeks; another, chicken livers Toscana.’ ‘It was braised, succulent, savoury, fat-free, and served in its cooking liquid - which had been only slightly reduced.’ The moisture during the cooking process verb, past simple: past tense -- for example, `` He the! Vegetarian feasts at night and road trips on weekends it on all sides appeared to the to. Braise - WordReference English Dictionary, questions, discussion and forums or broth, though you ’ ll deeper... Best equipment to use would be a crock pot, with any accumulated juices the. 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