braising

braise

[breyz]
verb (used with object), braised, braising.
to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid.

Origin:
1760–70; < French braiser, derivative of braise live coals < Germanic; akin to Swedish brasa pyre, fire, whence brasa to roast, cognate with Danish brase

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World English Dictionary
braise (breɪz)
 
vb
to cook (meat, vegetables, etc) by lightly browning in fat and then cooking slowly in a closed pan with a small amount of liquid
 
[C18: from French braiser, from Old French brese live coals, probably of Germanic origin; compare Old English brædan, Old High German brātan to roast]

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Etymonline
Word Origin & History

braise
1797, from Fr. braiser "to stew" (17c.), from braise "live coals," from O.Fr. brese "embers" (12c.), ultimately from W.Gmc. *brasa (as is It. bragia, Sp. brasa), from PIE *bhre- "burn, heat" (see brawn).
Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Britannica
Encyclopedia

braising

the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel. Braising differs from stewing, in which the food is immersed in liquid, and from covered roasting, in which no liquid is added. Braising is a combination of covered roasting and steaming.

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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