Definition: Cook food in a small amount of flavorful liquid and fat. Wine and stock are two popular braising liquids.
Also Known As: Braiser
Braise
By Rebecca Franklin, About.com Guide
Suggested Reading
Related Articles
- Flambe - French Cooking Terms Glossary
- Chinese Flowering Cabbage - Glossary of Chinese Ingredients and Cooking Ter...
- Amaranth - Glossary of Chinese Ingredients and Cooking Terms
- Wok Definition - Glossary of Chinese Ingredients and Cooking Terms
- Abalone - Glossary of Chinese Ingredients and Cooking Terms
See More About
Explore French Food
Must Reads
- Crepes Suzette Recipe
- Crepes with Salted Butter Caramel
- Chocolate Crepes Recipe
- Apricot and Cheese Crepes
- Vanilla Chantilly Cream
Most Popular
By Category
- About.com
- Food
- French Food
- Glossary
- Braise - French Cooking Terms Glossary