braise
/breiz/
Học thuậtThân thiện
Definition
- Verb:
- To cook food slowly in a covered pot with a small amount of liquid: This cooking method typically involves first browning the food in fat and then simmering it gently in a covered container with a little liquid, such as broth, wine, or water.
Examples of Usage
- Verb:
- The chef will braise the short ribs for three hours until they are fall-off-the-bone tender.
- For a hearty winter meal, she decided to braise the lamb shanks with red wine and herbs.
- You can braise tougher cuts of meat to make them succulent and flavorful.
Advanced Usage
- "to braise something in": to specify the liquid or medium used for cooking.
- He braised the chicken in a mixture of white wine and chicken stock.
- As a gerund or noun form ("braising"): refers to the cooking technique itself.
- Braising is an excellent method for preparing pot roast.
Variants and Related Words
- Braising (n): The cooking method itself.
- Slow cooking methods like braising are perfect for cold weather.
- Braise can also be used as a noun in some culinary contexts to refer to a dish prepared this way, though this is less common.
- The oxtail braise was the special of the day.
Synonyms
- Stew: To cook by simmering in liquid. (Note: Stewing typically involves more liquid and smaller pieces of food than braising.)
- Pot-roast: To cook a large piece of meat slowly in a covered pot with liquid. (This is a specific type of braising.)
Related Phrases
- Braise until tender: A common instruction in recipes using this method.
- Braise the beef cheeks until tender, about 2.5 hours.
- Braise on low heat: Emphasizes the slow, gentle cooking process.
- It's important to braise on low heat to prevent the meat from becoming tough.