braise

listen to the pronunciation of braise
Englisch - Türkisch
kapalı kapta ve ağır ateşte pişirmek
ağır ateşte pişir
kapalı kapta pişir
(fiil) kendi suyuyla kısık ateşte pişirmek
eti veya sebzeyi yağda çevirdikten sonra kendi suyuyla yavaş yavaş pişirmek
{f} kendi suyuyla kısık ateşte pişirmek

Relevante Übersetzungen

braising
{i} pişirim
braising
{f} ağır ateşte pişir
braised
ağır ateşte pişir
to braise
Yıkanmış için
braised
kendi suyuyla kısık ateşte pişirilmiş
Englisch - Englisch
A method of joining non-ferrous metal using a molten filler metal. Similar to soldering but distinct from welding in that the filler is melted but not the metal being joined
To cook in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling
Alternative spelling of braize
To cook gently in a small amount of liquid in a covered pan Food may or may not be browned first
A method of cooking in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling
To cook over low heat with a small amount of liquid in a tightly covered pan Meats may or may not be browned in fat first
To prepare food by browning, then cooking slowly in a small amount of liquid in the coven or in a covered pan on the stove top
cook in liquid; "braise beef"
Cook tightly covered in a small quantity of liquid at a low temperature, in oven or over a direct heat
To cook meat or vegetables by searing on high in fat, then simmer in moist covered dish
a method for cooking less tender cuts of meat by browning, covering and cooking meat in a small amount of liquid at a low temperature for a long period of time
To brown food in fat and then slowly cook it with a small amount of liquid in a tightly covered pan This method is best for tougher cuts of meat
The name is sometimes applied to the related species
To brown (meat or vegetable) in a small amount of hot fat and then to cover and cook slowly in the food's own juices, with or without the addition of a small amount of another liquid
Cooking with very little liquid
To gently brown in a small amount of liquid over low heat in a covered pan until tender
To brown meat in fat over high heat, then cover and cook slowly in the oven in a small amount of liquid
To brown meat, then cook slowly in a small amount of liquid Used to tenderize tougher cuts of meat
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. To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. to cook meat or vegetables slowly in a small amount of liquid in a closed container stew (braiser, from braise , from brese; BRAZIER)
To stew or broil in a covered kettle or pan
To cook slowly in a covered utensil in a small amount of liquid The liquid may be juices from meat or added water, milk, cream or meat stock The meat or vegetable may be browned first
cook in liquid; "braise beef
To cook food slowly in a small amount of liquid in a tightly covered pan on the range top or in the oven
Braising involves cooking a food in a little fat to brown--usually on the stove top--then covering and cooking slowly until done This is particularly suited to less tender cuts of meats Recipe: Rick's Crockpot Roast
To bake or stew food slowly, usually on a bed of vegetables in a covered pan or ovenproof dish
Braised meat
Charcoal powder; breeze
{f} saute and then simmer slowly (of meat)
A European marine fish (Pagrus vulgaris) allied to the American scup; the becker

Relevante Übersetzungen

braised
cooked by browning in fat and then simmering in a closed container
braised
past of braise
braises
plural of braise
braising
Cooking food by first browning it in a pan and then cooking it slowly in a small amount of liquid in a covered pan
braising
Browning in hot fat and then cooking slowly, in a covered pot, with vegetables and a little liquid
braising
A method of cooking which combines roasting and stewing It is generally on low fire, done in a pan with a tight fitting lid to prevent evaporation
braising
{i} method cooking where the food (generally meat) is first browned in fat and then cooked slowly in small amount liquid (stock, water, wine, etc.) in a covered pan
braising
A cooking method whereby food, typically raw meat, is first browned in oil, then cooked slowly in a liquid of wine, stock or water
braising
present participle of braise
braising
cooking slowly in fat in a closed pot with little moisture
braise

    Türkische aussprache

    breyz

    Aussprache

    /ˈbrāz/ /ˈbreɪz/

    Etymologie

    () From French braise (“live coals”), from Old French brese (“embers”), from Old Low Franconian; akin to Norwegian/Swedish braseld 'sparkling fire', Norwegian/Swedish dial. brasa (“to roast”), Danish dial. brase (“to flambé, enflame”).Alain Rey, ed., Dictionnaire historique de la langue française, s.v. "braise" (Paris: Le Robert, 2006).
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