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hoe het woord wordt gebruikt
gebruiksfrequentie
het wordt vaker gebruikt in mondelinge of schriftelijke toespraken
opties voor woordvertaling
Gebruiksvoorbeelden (meerdere zinnen met vertaling)
etymologie

Wat (wie) is braise - definitie

COMBINATION-COOKING METHOD THAT USES BOTH MOIST AND DRY HEATS

Braised; Braise; Cooking/Braising

Braise

·vt To stew or broil in a covered kettle or pan.

II. Braise ·noun ·Alt. of Braize.

III. Braise ·noun ·Alt. of Braize.

braise

¦ verb fry (food) lightly and then stew slowly in a closed container.

Origin

C18: from Fr. braiser, from braise 'live coals' (in which the container was placed).

braise

(braises, braising, braised)

When you braise meat or a vegetable, you fry it quickly and then cook it slowly in a covered dish with a small amount of liquid.

I braised some beans to accompany a shoulder of lamb.

...braised cabbage.

VERB: V n, V-ed

Wikipedia

Braising

Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu or fruits and vegetables.

https://en.wikipedia.org/wiki/Braising

Voorbeelden uit tekstcorpus voor braise

1. Braise the beet in lemon juice and tomato paste, adding sugar and salt.

2. Before serving, finely chop the latuca, add it to the garnish and lightly braise for about one minute.

3. Braise the leg for three to four hours in duck fat until soft, with a whole head of garlic (not peeled) added to the pot.

4. Close the lid, wrap the lid with foil and place in the oven at 120 degrees Celsius to braise for seven to eight hours minimum.

5. Clarissas version is rather grand, involving a couple of wild duck, which you stuff with the sloes and braise on a bed of bacon, celery and onion.