Braised
Braised
Braised (pronounced: /ˈbreɪzd/) is a cooking method that involves searing food at a high temperature and then finishing it at a lower temperature in a covered pot with a certain amount of liquid. This method is often used for meat, but can also be applied to vegetables and other food items.
Etymology
The term "braised" comes from the French word "braiser", which is derived from the Old French "braisier". The term was first used in English in the mid-19th century.
Related Terms
- Cooking: The process of preparing food by applying heat, often involving a series of culinary techniques.
- Searing: A technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms.
- Stewing: A similar cooking method to braising, but typically uses less liquid and smaller pieces of food.
- Roasting: A cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source.
See Also
External links
- Medical encyclopedia article on Braised
- Wikipedia's article - Braised
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