braise
/ˈbɹeɪz/
to cook slowly in liquid in a covered pot
braise in a sentence
“Braise the short ribs until tender.”
Origin of braise
French braiser, from braise hot coals
Related Words
julienne
to cut into thin, uniform strips
blanch
to briefly boil then plunge into ice water
deglaze
to add liquid to a hot pan to dissolve browned bits
emulsify
to combine two liquids that don't normally mix
flambé
to ignite alcohol in a dish for flavor and presentation
reduce
to simmer a liquid to concentrate its flavor