braise

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English[edit]

Pronunciation[edit]

Etymology 1[edit]

From French braise (live coals), from Old French brese (embers), from Old Low Franconian; akin to Norwegian/Swedish braseld (sparkling fire), Norwegian/Swedish dialectal brasa (to roast), Danish dialectal brase (to flambé, enflame).[1]

Noun[edit]

braise (plural braises)

  1. Alternative spelling of braize.
  2. A method of joining non-ferrous metal using a molten filler metal. Similar to soldering but distinct from welding in that the filler is melted but not the metal being joined.
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Verb[edit]

braise (third-person singular simple present braises, present participle braising, simple past and past participle braised)

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  1. (cooking) To cook in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling.
Translations[edit]

Etymology 2[edit]

EB1911 - Volume 01 - Page 001 - 1.svg This entry lacks etymological information. If you are familiar with the origin of this term, please add it to the page as described here.

Noun[edit]

braise (plural braises)

  1. Pagellus centrodontus; the sea bream.
Synonyms[edit]
  • (Pagellus centrodontus): becker

External links[edit]

References[edit]

  1. ^ Alain Rey, ed., Dictionnaire historique de la langue française, s.v. "braise" (Paris: Le Robert, 2006).

Anagrams[edit]



French[edit]

Etymology[edit]

From Middle French bresze, from Old French breze (ember, burning coal, gleed), perhaps from Gothic *𐌱𐍂𐌰𐍃𐌰 (*brasa, glowing coal), from Proto-Germanic *brasō (gleed, crackling coal), Proto-Indo-European *bʰres- (to crack, break, burst). Cognate with Swedish brasa (to roast), Icelandic brasa (to harden by fire).

Pronunciation[edit]

Noun[edit]

braise f (plural braises)

  1. (singular or plural) embers
  2. (slang) cash, dough

Anagrams[edit]

External links[edit]