vt. 炖, 蒸

[ verb ]
cook in liquid
<verb.change>
braise beef

Braise \Braise\, Braize \Braize\, n. [So called from its
iridescent colors.] (Zo["o]l.)
A European marine fish ({Pagrus vulgaris}) allied to the
American scup; the becker. The name is sometimes applied to
the related species. [Also written {brazier}.]


Braise \Braise\, Braize \Braize\, n. [F.]
1. Charcoal powder; breeze.

2. (Cookery) Braised meat.


Braise \Braise\, v. t. [F. braiser, fr. braise coals.] (Cookery)
To stew or broil in a covered kettle or pan.

A braising kettle has a deep cover which holds coals;
consequently the cooking is done from above, as well as
below. --Mrs.
Henderson.