Category:Braise

Braise, Braize, n. Etym: [So called from its iridescent colors.] (Zoöl.)

Defn: 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 Braise, Braize, n. Etym: [F.]

1. Charcoal powder; breeze.

2. (Cookery)

Defn: Braised meat.

Braise Braise, v. t. Etym: [F. braiser, fr. braise coals.] (Cookery)

Defn: 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.