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Braise
Definitions
- 1 Alternative spelling of braze. alt-of, alternative
- 2 Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)
- 3 A dish (usually meat) prepared by braising.
"Pot roast is typically a braise, as is osso buco."
- 4 A sauce used for braising.
"Braised cabbage is cooked in a braise of sliced bacon, one or two thickly sliced onions, one or two sliced carrots, parsley, thyme, a bay leaf, and stock to nearly cover."
- 1 To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.
- 2 cook in liquid wordnet
- 3 Alternative spelling of braze (joining non-ferrous metal using a molten filler metal) alt-of, alternative
Etymology
From French braise (“live coals”) and braiser (“to braise”, from the noun), from Old French brese (“embers”), from Old Low Franconian/Old Dutch; akin to Norwegian/Swedish braseld (“sparkling fire”), Norwegian/Swedish dialectal brasa (“to roast”), Danish dialectal brase (“to flambé, enflame”). Perhaps from Gothic *𐌱𐍂𐌰𐍃𐌰 (*brasa, “glowing coal”), from Proto-Germanic *brasō (“gleed, crackling coal”), Proto-Indo-European *bʰres- (“to crack, break, burst”). Cognate with Icelandic brasa (“to harden by fire”). See burst.
From French braise (“live coals”) and braiser (“to braise”, from the noun), from Old French brese (“embers”), from Old Low Franconian/Old Dutch; akin to Norwegian/Swedish braseld (“sparkling fire”), Norwegian/Swedish dialectal brasa (“to roast”), Danish dialectal brase (“to flambé, enflame”). Perhaps from Gothic *𐌱𐍂𐌰𐍃𐌰 (*brasa, “glowing coal”), from Proto-Germanic *brasō (“gleed, crackling coal”), Proto-Indo-European *bʰres- (“to crack, break, burst”). Cognate with Icelandic brasa (“to harden by fire”). See burst.
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