braise

braise (BRAYZ) - v., to cook (meat or vegetables) by browning in fat then simmering in a small quantity of liquid in a covered container.


Also sometimes called pot-roasting, though sometimes a distinction is made between the two while admitting they're closely related processes. Can be thought of as stewing in very little liquid, though typically braising uses larger cuts of meat. From French braiser, to braise, from braise, live coals, from Old French brese, from Germanic origin probably via Old Dutch.


And that's a week of culinary terms -- back next week with the usual mixed greens.

---L.