Braising: A method of cooking meat moist but not immersed in a fluid, often broth or wine, in a tightly sealed vessel over low heat for a long time, often used to soften tougher cuts of meat by rendering connective tissue into gelatin. “Roasts” are often braised. Compare with stewing, in which meat is cooked immersed in a fluid; contrast with barbecuing in which meat is cooked at low heat for a long time in a vented chamber flooded with smoke from a wood fire.
Brazing: A method of joining two pieces of metal by hard soldering using bronze as a filler material. The base objects are heated to cherry red, flux is applied to eliminate any oxides and bronze filler is applied to wet the surfaces and when cooled strongly bond them. Contrast with welding where the edges of the base materials are heated to melting and the puddles allowed to flow together such that when cooled they form one object. Brazing is often done when joining dissimilar base metals which cannot be successfully welded.
In English:
Braising: A method of cooking meat moist but not immersed in a fluid, often broth or wine, in a tightly sealed vessel over low heat for a long time, often used to soften tougher cuts of meat by rendering connective tissue into gelatin. “Roasts” are often braised. Compare with stewing, in which meat is cooked immersed in a fluid; contrast with barbecuing in which meat is cooked at low heat for a long time in a vented chamber flooded with smoke from a wood fire.
Brazing: A method of joining two pieces of metal by hard soldering using bronze as a filler material. The base objects are heated to cherry red, flux is applied to eliminate any oxides and bronze filler is applied to wet the surfaces and when cooled strongly bond them. Contrast with welding where the edges of the base materials are heated to melting and the puddles allowed to flow together such that when cooled they form one object. Brazing is often done when joining dissimilar base metals which cannot be successfully welded.