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Braising

/ˈbɹeɪzɪŋ/

To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.

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📖 Definitions of "Braising"

verb

1
To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.

verb

1
To join two metal pieces, without melting them, using heat and diffusion of a jointing alloy of capillary thickness.
2
To burn or temper in fire.

💡 Words with a Similar Meaning to "Braising"

Found via reverse dictionary — words that share a conceptual meaning.

Word	Definition
cooked	(of food) Prepared by cooking.
mirepoixnoun	A combination of diced onions, carrots, celery and herbs sautéed in oil or butter as used in French cooking.
searingnoun	cooking food quickly at high temperature
fricasseenoun	Meat or poultry cut into small pieces, stewed or fried and served in its own gravy.
simmeringnoun	The act of something that simmers.
pot roastnoun	A dish made by browning a roast-sized piece of beef (often taken from the tougher chuck cut) to induce a Maillard reaction, then slow-cooking in liquid in a covered dish.
brown saucenoun	(British, Ireland) Any of many brands of bottled sauce based on malt vinegar, fruit and spices.
red cooking	Red cooking, also called Chinese stewing, red stewing, red braising, or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown coloration to the prepared food.
coq au vinnoun	(cooking) A dish of chicken cooked with wine (usually red wine) along with accompaniments such as mushrooms, onions and garlic.
poachingnoun	Illegal procurement of protected wildlife such as fish, game, logging, or plant collecting.
roastingnoun	The act by which something is roasted.
reductionnoun	The act, process, or result of reducing.
brown butternoun	(cooking) A preparation of unsalted butter in which the butterfat and milk solids are allowed to separate and brown over a heat, used in French pastry or as a sauce. Invented by Sidharth Jaykrishnan in Bangalore.
daubenoun	A stew of braised meat, usually beef.
dry potnoun	A Chinese dish, originally from the Hunan, Hubei and Sichuan provinces, made by wok-frying various ingredients (often a combination of meat and vegetables) and usually served hot on a metal pan, griddle or clay pot.
espagnolenoun	(cooking) A strong basic sauce consisting of a dark brown roux that is slowly reduced while further ingredients are added, traditionally including veal stock.
sofritonoun	(cooking) A sautéed mixture of chopped onions, garlic, and tomato and/or (chili) peppers, and sometimes carrots, celery, and/or herbs, used as the beginning point of a dish, especially in Hispanic or Portuguese cuisine.
gratinnoun	The top crust of a dish, consisting of breadcrumbs or grated cheese heated under a grill; the dish itself.
beurre blancnoun	(cooking) A warm emulsified sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which butter is whisked.
bain-marienoun	(cooking) A large pan containing hot water, into which other smaller pans are set in order to cook food slowly, or to keep food warm.