braise etymology

Etymology:

The word "braise" comes from the Old French braisier, which in turn is derived from the Latin brasa, meaning "hot coals" or "glowing embers".

Meaning and Origin:

To braise is a cooking technique that involves browning meat or vegetables in fat over high heat and then simmering them in a covered pot with a small amount of liquid, often wine, broth, or stock.

The origin of braising can be traced back to the medieval period in Europe, when food was often cooked over an open hearth or in a pot suspended over hot coals. By covering the pot, the heat from the coals would distribute evenly and gently cook the food, making it tender and flavorful.

Usage:

Braising is typically used for tougher cuts of meat, such as short ribs, brisket, or pork shoulder. It can also be used for vegetables, such as carrots, celery, onions, and cabbage. The low, moist heat of braising helps to break down the collagen in the meat or vegetables, making them tender and juicy.

Example:

"I'll braise the short ribs in red wine overnight, so they'll be fall-off-the-bone tender tomorrow."

braise relate terms

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