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Definitions for: Braise
[v] cook in liquid; "braise beef"
Webster (1913) Definition: Braise, Braize Braize, n. [So called from its
iridescent colors.] (Zo["o]l.)
A European marine fish (Pagrus vulgaris) allied to the
American scup; the becker. The name is sometimes applied to
the related species. [Also written brazier.]
Braise, Braize Braize, n. [F.]
1. Charcoal powder; breeze.
2. (Cookery) Braised meat.
Braise, v. t. [F. braiser, fr. braise coals.] (Cookery)
To stew or broil in a covered kettle or pan.
A braising kettle has a deep cover which holds coals;
consequently the cooking is done from above, as well as
below. --Mrs.
Henderson.
See Also: cook
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