Look up: braising

1. 
   braising
   [n] - cooking slowly in fat in a closed pot with little moisture
   Found on http://www.webdictionary.co.uk/definitio
   
   
2. 
   Braising
   Cooking method used for cuts of meat, poultry and game which are too tough to roast. It is also good for some vegetables. Use a pan or casserole with a tightly fitting lid so that little liquid is lost through evaporation. Place the meat on a bed of chopped vegetables (called a mirepoix) add sufficient liquid to cover the vegetables and cook on the hob or in the oven.
   Found on http://www.greatbritishkitchen.co.uk/gl_
   
   
3. 
   braising
   noun cooking slowly in fat in a closed pot with little moisture
   Found on http://wordnet.princeton.edu/perl/webwn?
   
   
4. 
   Braising
   `Braising` (from the French `braiser`) is cooking with `moist heat`, typically in a covered pot with a variable amount of liquid, resulting in a particular flavour. Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat. It is an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly-evolved methods of cooking tough and unpalatable foods. Swissing, s...
   Found on http://en.wikipedia.org/wiki/Braising
   
   
5. 
   braising
   the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel. Braising differs from stewing, in which ...
   Found on http://www.britannica.com/eb/a-z/b/105
   
   
6. 
   braising
   braising: see cooking.
   Found on http://www.infoplease.com/ce6/society/A0