Braise is a cooking technique that involves cooking food in a covered pot with a small amount of liquid at a low temperature. This method is commonly used for tougher cuts of meat, such as beef or pork, to make them tender and flavorful. In this article, we will explore the definition and meaning of braise, its origin, associations, synonyms, antonyms, and example sentences.
Definitions
Braise is defined as a cooking technique that involves browning food in fat, then cooking it slowly in a covered pot with a small amount of liquid. The liquid can be water, wine, or broth, and it is used to keep the food moist and tender.
Origin
The word braise comes from the French word “braiser,” which means to cook slowly in a covered pot. The technique has been used for centuries in French cuisine and has since spread to other parts of the world.
Meaning in different dictionaries
According to the Merriam-Webster dictionary, braise means “to cook (food) slowly in fat and a small amount of liquid in a closed pot.” The Oxford English Dictionary defines braise as “to cook food slowly in a covered pot with a small amount of liquid.”
Associations
Braise is often associated with comfort food, as it is commonly used to cook stews, pot roasts, and other hearty dishes. It is also associated with French cuisine and is a popular technique used in classic French dishes such as coq au vin and boeuf bourguignon.
Synonyms
Some synonyms for braise include stew, simmer, and slow-cook.
Antonyms
There are no direct antonyms for braise, but some opposite cooking techniques include grilling, frying, and sautéing.
The same root words
Braise comes from the French word “braiser,” which means to cook slowly in a covered pot. The word “braise” is related to the French word “braisee,” which means a brazier or a hot coal fire.
Example Sentences
- I’m going to braise this beef for several hours until it’s tender and juicy.
- The recipe calls for braising the chicken in white wine and chicken broth.
- The chef recommends braising the lamb shanks for at least three hours to get the best flavor.
- I love the way the vegetables turn out when I braise them with a little bit of olive oil and garlic.
- The pot roast was so tender and flavorful because it was braised for hours in a red wine sauce.