braising

先日 "blanch" を取り上げましたが、今日はReader's Digest 11月号の記事19 Ways to Cook Everythin Fasterに出てきた料理用語 "braising" を覚えたいと思います。
Use less liquid when braising: submerge your ingredients in about 2.5cm of liquid, cover the pot, and cook, turning occasionally, adding a little liquid as necessary.
"braise" を辞書で調べます。
・Oxford English Dictionary: Fry (food) lightly and then stew it slowly in a closed container: (as adjective braised) braised veal: The veal with chilli and braised salad was, I must confess, excellent.
・Collins English Dictionary: to cook (meat, vegetables, etc) by lightly browning in fat and then cooking slowly in a closed pan with a small amount of liquid: An Italian red needs a "rich braise or a lovely pasta to really sing".