† braisev.¹

Etymology: ? corruption of bray v.², influenced by bruise v. Possibly in both quots. the correct reading is bruysing.

Obsolete. rare.

Categories »

transitive. To bruise, to bray.

Derivatives

ˈbraising n.

ΘΚΠ

the world > existence and causation > creation > destruction > grinding or pounding > [noun]

grindc1200

grinding1340

contritionc1384

brayingc1440

milling1466

braisinga1500

comminution1578

pealing1582

pounding1591

contusion1617

pulping1640

pistillation1646

trituration1646

triture1657

commolition1658

grist1676

porphyrization1771

comminuting1776

atomization1865

micronization1941

micronizing1941

society > occupation and work > industry > working with tools or equipment > [noun] > driving or beating tools

braisinga1500

battling1519

maulingc1540

hammering1563

tilting1839

malleting1872

peening1885

the world > health and disease > ill health > injury > [noun] > bruise > action of

bruisinga1398

braisinga1500

contusion?a1500

blae-making1538

mauling1621

sugillation1623

a1500 Gold. Litany in W. Maskell Monumenta Ritualia Ecclesiae Anglicanae (1846) II. 251 The lyftyng vp of thi most holy body on the crosse, and the sore braysyng thereof.

1557 in J. Raine Wills & Inventories Archdeaconry Richmond (1853) 100 Ij braysenge morters with ij pestles xx^s.

This entry has not yet been fully updated (first published 1888; most recently modified version published online March 2021).

braisev.²

Brit.

/breɪz/, U.S.

/breɪz/

Forms: Also braize, braze.

Etymology: < French braiser, < braise, hot charcoal.

To cook à la braise; i.e. to stew in a tightly-closed pan (properly with a charcoal fire above and below), the meat being surrounded with slices of bacon, herbs, etc.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > cooking > cook [verb (transitive)] > braise

braise1797

1797 London Compl. Art Cookery 149 Serve this ragoo under two ducks, cut into quarters, and brazed in a well seasoned braze.

1846 French Domest. Cookery 41 Braise: to stew meat tender with fat bacon.

Derivatives

braise n. braised meat, or the preparation for braising with.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > broiled or grilled meat

collopc1440

braise1769

broil1822

braai1959

London broil1969

nyama choma1980

1769 E. Raffald Experienced Eng. House-keeper iv. 80 Add some of the Braize Liquor, (if any left).

1797 London Compl. Art Cookery 148 Stew them [sc. chickens' feet] in a braze.

1797 [see main sense].

braised adj.

ˈbraiser n. [partly < French braisière]

ˈbraising n. used attributively in braising-kettle, braising-pan.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > equipment for food preparation > cooking vessel or pot > [noun] > other types of pot or pan

olla1535

pipkin1554

marmite1581

diet-pot1617

pipkinet1647

chocolate pot1676

gotch1691

lead1741

puchero1791

steamer1814

bake pot1822

kedgeree-pot1824

braising-pan1825

handi1847

craggan1880

yabba1889

sufuria1891

dixie1900

Revere1901

pressure cooker1914

pressure saucepan1940

li1945

wok1952

li ting1958

firepot1959

fondue pot1959

tian1978

the world > food and drink > food > food manufacture and preparation > equipment for food preparation > cooking vessel or pot > [noun] > cauldron or kettle > types of

fish-kettle1681

braising-kettle1825

whistling kettle1928–9

1825 French Domest. Cookery 376 To dress a dish à la braise you must have a braising-pan.

a1880 Mrs. Henderson in N. Webster Supp. (at cited word) A braising kettle has a deep cover which holds coals; consequently the cooking is done from above, as well as below.

This entry has not yet been fully updated (first published 1888; most recently modified version published online December 2021).

单词	braise
释义	† braisev.¹ Etymology: ? corruption of bray v.², influenced by bruise v. Possibly in both quots. the correct reading is bruysing. Obsolete. rare. Categories » transitive. To bruise, to bray. Derivatives ˈbraising n. ΘΚΠ the world > existence and causation > creation > destruction > grinding or pounding > [noun] grindc1200 grinding1340 contritionc1384 brayingc1440 milling1466 braisinga1500 comminution1578 pealing1582 pounding1591 contusion1617 pulping1640 pistillation1646 trituration1646 triture1657 commolition1658 grist1676 porphyrization1771 comminuting1776 atomization1865 micronization1941 micronizing1941 society > occupation and work > industry > working with tools or equipment > [noun] > driving or beating tools braisinga1500 battling1519 maulingc1540 hammering1563 tilting1839 malleting1872 peening1885 the world > health and disease > ill health > injury > [noun] > bruise > action of bruisinga1398 braisinga1500 contusion?a1500 blae-making1538 mauling1621 sugillation1623 a1500 Gold. Litany in W. Maskell Monumenta Ritualia Ecclesiae Anglicanae (1846) II. 251 The lyftyng vp of thi most holy body on the crosse, and the sore braysyng thereof. 1557 in J. Raine Wills & Inventories Archdeaconry Richmond (1853) 100 Ij braysenge morters with ij pestles xx^s. This entry has not yet been fully updated (first published 1888; most recently modified version published online March 2021). braisev.² Brit. /breɪz/, U.S. /breɪz/ Forms: Also braize, braze. Etymology: < French braiser, < braise, hot charcoal. To cook à la braise; i.e. to stew in a tightly-closed pan (properly with a charcoal fire above and below), the meat being surrounded with slices of bacon, herbs, etc. ΘΚΠ the world > food and drink > food > food manufacture and preparation > cooking > cook [verb (transitive)] > braise braise1797 1797 London Compl. Art Cookery 149 Serve this ragoo under two ducks, cut into quarters, and brazed in a well seasoned braze. 1846 French Domest. Cookery 41 Braise: to stew meat tender with fat bacon. Derivatives braise n. braised meat, or the preparation for braising with. ΘΚΠ the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > broiled or grilled meat collopc1440 braise1769 broil1822 braai1959 London broil1969 nyama choma1980 1769 E. Raffald Experienced Eng. House-keeper iv. 80 Add some of the Braize Liquor, (if any left). 1797 London Compl. Art Cookery 148 Stew them [sc. chickens' feet] in a braze. 1797 [see main sense]. braised adj. ˈbraiser n. [partly < French braisière] ˈbraising n. used attributively in braising-kettle, braising-pan. ΘΚΠ the world > food and drink > food > food manufacture and preparation > equipment for food preparation > cooking vessel or pot > [noun] > other types of pot or pan olla1535 pipkin1554 marmite1581 diet-pot1617 pipkinet1647 chocolate pot1676 gotch1691 lead1741 puchero1791 steamer1814 bake pot1822 kedgeree-pot1824 braising-pan1825 handi1847 craggan1880 yabba1889 sufuria1891 dixie1900 Revere1901 pressure cooker1914 pressure saucepan1940 li1945 wok1952 li ting1958 firepot1959 fondue pot1959 tian1978 the world > food and drink > food > food manufacture and preparation > equipment for food preparation > cooking vessel or pot > [noun] > cauldron or kettle > types of fish-kettle1681 braising-kettle1825 whistling kettle1928–9 1825 French Domest. Cookery 376 To dress a dish à la braise you must have a braising-pan. a1880 Mrs. Henderson in N. Webster Supp. (at cited word) A braising kettle has a deep cover which holds coals; consequently the cooking is done from above, as well as below. This entry has not yet been fully updated (first published 1888; most recently modified version published online December 2021). < v.¹a1500v.²1769
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† braisev.1

Derivatives

braisev.2

Derivatives

† braisev.¹

braisev.²