| The American Heritage® Dictionary of the English Language: Fourth Edition. 2000. |
| |
| braise |
| |
| PRONUNCIATION: |  br z |
| TRANSITIVE VERB: | Inflected forms: braised, brais·ing, brais·es
To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. | | ETYMOLOGY: | French braiser, from braise, hot charcoal, from Old French brese, of Germanic origin. See bhreu- in Appendix I.
| | |
| |
| The American Heritage® Dictionary of the English Language, Fourth Edition. Copyright © 2000 by Houghton Mifflin Company. Published by the Houghton Mifflin Company. All rights reserved. |
|
|
