Braise
Braise
Braise (/breɪz/), from the French word "braiser", is a cooking method that involves slow cooking of meat or vegetables in a small amount of liquid, usually broth or wine. It is a technique often used in French cuisine and is known for its ability to tenderize tough cuts of meat.
Etymology
The term "braise" comes from the French word "braiser". It was first used in English in the late 18th century. The French term is derived from the Old French "brais", meaning embers, referring to the method of cooking over a low, slow heat.
Related Terms
- Broth: A savory liquid made of water in which bones, meat, or vegetables have been simmered. It is often used as a base for soups or braises.
- Wine: An alcoholic beverage made from fermented grapes or other fruits. Wine is often used in braising to add flavor and acidity.
- French cuisine: The style of cooking originating from France. Braise is a common technique used in French cuisine.
- Tenderize: The process of making meat more tender by breaking down its muscle fibers, often through slow cooking methods like braising.
See Also
External links
- Medical encyclopedia article on Braise
- Wikipedia's article - Braise
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