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De - Pt| English Dictionary: braise | by the DICT Development Group |
| 4 results for braise | |
| From WordNet (r) 3.0 (2006) [wn]: | |
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| From Webster's Revised Unabridged Dictionary (1913) [web1913]: | |
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Braise \Braise\, Braize \Braize\, n. [So called from its iridescent colors.] (Zo[94]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}.] | |
| From Webster's Revised Unabridged Dictionary (1913) [web1913]: | |
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Braise \Braise\, Braize \Braize\, n. [F.] 1. Charcoal powder; breeze. 2. (Cookery) Braised meat. | |
| From Webster's Revised Unabridged Dictionary (1913) [web1913]: | |
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Braise \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. | |
