[18] Braise has a wide range of rather surprising living relatives. Its immediate source is French braiser, a derivative of braise ‘live coals’ (from which English gets brazier [17] and the breeze of breezeblock). In Old French this was brese, a borrowing from Germanic *brasa, which came from the same base as produced German braten ‘roast’ (as in bratwurst) and Old English brǣdan ‘roast’. The ultimate source of this base was Indo-European *bhrē- ‘burn, heat’, which produced such other diverse offspring as English breath, breed, brood, and probably brawn. => BRAWN, BRAZIER, BREATH, BREED, BROOD

The Hutchinson dictionary of word origins. 2013.

Look at other dictionaries:

  • braise — BRAISE. s. f. Bois réduit en charbons ardens. Du bois qui fait de bonne braise. Des poires cuites à la braise, sous la braise. f♛/b] Proverbialement et figurément, en parlant d Un homme qui s est vengé promptement de quelque tort qu on lui a fait …   Dictionnaire de l'Académie Française 1798

  • braise — BRAISE. s. f. Charbons allumez. Chaud comme braise. faire cuire des poires dans la braise, sous la braise. ce bois là fait de bonne braise. On dit prov. & figur. Quand on donne brusquement à quelqu un une nouvelle fascheuse & surprenante, qu On… …   Dictionnaire de l'Académie française

  • Braise — Braise, v. t. [F. braiser, fr. braise coals.] (Cookery) To stew or broil in a covered kettle or pan. [1913 Webster] A braising kettle has a deep cover which holds coals; consequently the cooking is done from above, as well as below. Mrs.… …   The Collaborative International Dictionary of English

  • 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}.] [1913 …   The Collaborative International Dictionary of English

  • Braise — Braise, Braize Braize, n. [F.] 1. Charcoal powder; breeze. [1913 Webster] 2. (Cookery) Braised meat. [1913 Webster] …   The Collaborative International Dictionary of English

  • Braise — (fr., spr. Brähs, à la braise), eine Fleischspeise; in einen Kochtopf macht man eine Unterlage von Speckstückchen u. fingerdicken Schnitten Rindfleisch mit Gewürz, legt darauf Fleisch von Wildpret od. Geflügel u. bedeckt es in gleicher Weise;… …   Pierer's Universal-Lexikon

  • Braise — (frz., spr. brähs ), Kohlenglut; kochen à la braise, braisieren, etwas über Kohlenglut in einem fest zugedeckten Gefäß schmoren …   Kleines Konversations-Lexikon

  • Braise —   [ brɛzə, französisch] die, / n, gewürzte Brühe zum Dämpfen von Fleisch oder Fischen. braisieren, in Brühe dämpfen.   * * * Brai|se [ brɛ:zə], die; , n [zu frz. braiser = schmoren, zu: braise = (Kohlen)glut, aus dem Germ., vgl. ↑Brasche]… …   Universal-Lexikon

  • braisé — braisé, ée (brè zé, zée) part. passé. Gigot braisé, gigot cuit dans une braisière …   Dictionnaire de la Langue Française d'Émile Littré

  • braise — [breız] v [T] [Date: 1700 1800; : French; Origin: braiser, from braise burning coal , from Old French brese; BRAZIER] to cook meat or vegetables slowly in a small amount of liquid in a closed container →↑stew >braised adj …   Dictionary of contemporary English

  • braise — (v.) 1797, from Fr. braiser to stew (17c.), from braise live coals, from O.Fr. brese embers (12c.), ultimately from W.Gmc. *brasa (as is It. bragia, Sp. brasa), from PIE *bhre burn, heat (see BRAWN (Cf. brawn)). Related: Braised …   Etymology dictionary

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