braising
UK[ˈbreɪzɪŋ]US[ˈbreɪzɪŋ]
n
A method of cooking food slowly in a small amount of liquid in a closed container.
Etymology
The culinary term 'braising' tells a story of cooking with indirect, enveloping heat. Its journey begins with the Old French word 'braise', meaning 'hot coals' or 'embers'. This term likely has Germanic roots, possibly connected to a Proto-Germanic source related to burning or glowing. The cooking technique was originally conceived as placing a pot amidst or over these embers to cook food slowly with gentle, surrounding heat. Over time, the meaning evolved from the heat source itself to specifically describe the method of slow-cooking with moist heat in a sealed vessel, a logical extension from cooking over coals to the modern oven or stovetop technique that tenderizes food.
Analysis
The word 'braising' is a verbal noun (gerund) derived from the verb 'braise'. The verb 'braise' entered English from the French 'braiser', which itself is derived from 'braise', meaning 'live coals' or 'embers'. The French term has its origins in the Old Provençal or Germanic languages, related to words for burning or glowing coals.
Examples
Braising is an excellent method for cooking tougher cuts of meat until they are tender.
For dinner, she prepared a pot of braising short ribs with red wine and herbs.
The recipe calls for braising the chicken in its own juices with vegetables for about an hour.