Braize

Part of speech: verb, noun

Definitions

1. To cook meat slowly in a closed pot with a small amount of liquid; to prepare food in a method that allows it to retain moisture while cooking; to heat and temper metals together, allowing for a strong bond
2. A technique for moist cooking in a covered pot over low heat; a method of cooking that enhances flavor and tenderness through slow heat and moisture; a process in metallurgy involving joining two pieces with a filler metal
3. Cooking meat in a sealed container with liquid to retain juiciness; a method that infuses flavors and softens protein through gentle simmering; a welding approach where materials are fused together for increased strength

Etymology: Cooking meat slowly in a covered pot began as a French kitchen term. "Braiser" was formed from "braise", meaning hot coals or embers, so the original idea was cooking over glowing embers. That French noun probably came from a Germanic source, Frankish "brasa", meaning ember. English took the verb in the form "braise", and "braize" is an older or variant spelling of the same cooking word. The same spelling also names a sea fish, the red sea bream, Pagrus pagrus. Its origin is unknown. It may be related to English "bass", "perch" and "bream", which are also names for fish, but this is uncertain. The fish and the cooking verb share a spelling by coincidence, not a common origin.