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What is another word for braise?

Pronunciation: [bɹˈe͡ɪz] (IPA)

Braise is a cooking technique in which food is cooked in a small amount of liquid at low heat for a long time. There are several synonyms for this process, including stew, simmer, casserole, pot roast, and slow-cooking. All of these methods involve simmering the food in a flavorful liquid until it becomes tender and juicy. Braising is a popular method for cooking tough cuts of meat, like beef or pork, as well as vegetables and legumes. It's a versatile and delicious way to create hearty, satisfying meals that will warm you up from the inside out.
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Synonyms for Braise:

What are the hypernyms for Braise?

A hypernym is a word with a broad meaning that encompasses more specific words called hyponyms.

What are the hyponyms for Braise?

Hyponyms are more specific words categorized under a broader term, known as a hypernym.

  • hyponyms for braise (as verbs)

What are the opposite words for braise?

Braise is a cooking technique that involves browning meat or vegetables in a small amount of fat, and then simmering it slowly in a liquid until it becomes tender and flavorful. Antonyms for braising, on the other hand, include cooking methods that involve dry heat, such as grilling, roasting or sauteing. These methods rely on higher temperatures and shorter cooking times, resulting in a different flavor profile and texture. While braising is great for tougher cuts of meat that benefit from low and slow cooking, grilling and roasting are better suited for tender meats that can be cooked quickly over high heat. Sauteing, on the other hand, is a great way to cook vegetables or thin cuts of meat quickly in a small amount of oil.

What are the antonyms for Braise?

Usage examples for Braise

Savory Lamb Stew Take two pounds spring lamb and braise light with butter size of a walnut.
"The-Suffrage-Cook-Book"
Kleber, L. O., Mrs.
Keep the backs and other trimmings in the braise, and add the onions and celery; any remains of cold game can be put in, and 3 pints of stock.
"The Book of Household Management"
Mrs. Isabella Beeton
Mix together a cup of Chablis wine and a cup of broth, season with pepper and salt; braise the ducks till they are tender.
"Dressed Game and Poultry à la Mode"
Harriet A. de Salis

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