braise
/breɪz/ (bre, ipa) · /breɪz/ (ame, ipa) · /ˈbrāz/ (ame, mw)
braise — verb
- braisepresent simple I / you / we / they
- braiseshe / she / it
- braisedpast simple
- braising-ing form
1. to brown food first and then leave it over low heat in a covered pan with only e
to brown food first and then leave it over low heat in a covered pan with only enough liquid to keep it moist and tender
Noa braised beef ribs in red wine for her parents' anniversary dinner.
braise + meat + in liquid
The cook braised cabbage with onions until it was soft and sweet.
braise + vegetables
We braised the lamb slowly in broth while the potatoes baked.
Adaeze braised chicken legs with tomatoes for the Sunday family meal.
The mushrooms were braised in butter and broth before the guests arrived.
- fry
cooks food quickly in hot fat rather than slowly with liquid
文法句型
braise + meat/vegetables
braise + object + in + wine/broth
用法筆記
Usually used for meat, cabbage, beans, or other foods that need slow cooking. Recipes often name the liquid after the verb, as in 'braise the beef in wine' or 'braise the greens in stock'.
常見錯誤
braise — noun
1. a dish or serving of food that has been prepared by braising
a dish or serving of food that has been prepared by braising
The cafe's beef braise sold out before the last lunch orders came in.
ingredient + braise in menu language
Omar ordered a lamb braise with carrots and soft white beans.
a + ingredient + braise
The menu offered a mushroom braise for guests who wanted something warm.
After two hours in the oven, the braise was tender enough to serve.
文法句型
a + beef/lamb/mushroom + braise
the + braise
用法筆記
Most often seen in menu language, where the main ingredient comes before the noun, as in 'beef braise' or 'lamb braise'. In everyday speech, many speakers more often say 'braised beef' or simply name the dish.