to brown meat or vegetables in small quantity of hot fat, then to cook slowly in small amount of liquid either in the oven or on top of the stove. Braising is an ideal way to prepare less-tender cuts of meat, firm fleshed fish and vegetables
To cook by shallow frying followed by baking or stewing. The food is first browned in hot fat or oil, then slowly baked or simmered in a covered pan or baking dish, sometimes with a small amount of fluid added.
A technique of cooking in which meat or vegetables are first browned, then cooked at a low heat for a lengthy period of time in a covered pot in a small amount of liquid. This process adds flavour and tenderises the food by breaking down its fibres.
A cooking method in which fish, poultry, meat or vegetables are first browned in hot fat and then slowly simmered in a small amount of flavorful liquid until tender. The braising liquid is then frequently thickened and served as a sauce. (i.e. beef stew).
A method of slow cooking in a tightly covered pot with a small amt of liquid(such as water, stock, wine or a combination of) over low heat. Usually this is done after searing/browning meats and vegetables with a little fat. Either stove-top or in the oven, a better way to cook tougher cuts of meat. Alternately, if you were to completely immerse the food in liquid, it would be stewing.
Braising involves cooking a food in a little fat to brown--usually on the stove top--then covering and cooking slowly until done. This is particularly suited to less tender cuts of meats. Recipe: Braised Short Ribs
A method of cooking by which food (usually tougher cuts of meat, large poultry, or vegetables like cabbage, chicory, and artichokes) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven
A method of cooking that involves first searing food in oil at high heat, then covering the pan with a tight-fitting lid and cooking the food in a small amount of liquid at a much lower heat. This method helps lock in vital moisture, flavor and tenderness.
To cook food, tightly covered, in a small amount of liquid at low heat for a long period of time. Sometimes, the food is first browned in fat. The long, slow cooking tenderizes meats by gently breaking down their fibers. The braising liquid keeps meats moist and can be used as a basis for sauce. Use wine, stocks or water as components in braising liquid.
To cook slowly with a small amount of liquid in a covered utensil (less tender cuts of meat may be browned slowly first on all sides in a small amount of shortening; then the meat is seasoned, and water is added.)
A cooking method in which meat or vegetables are quickly browned in fat over a high heat then cooked, tightly covered, in a small amount of liquid at a low heat. By doing this, the flavor is sealed in by the high heat and the food is tenderized by the slow cooking. It is important to have a tight fitting lid to prevent evaporation of the liquid. This method is ideal for tougher cuts of meat, firm-fleshed fish, and numerous vegetables.
A moist cooking method using a little liquid that barely bubbles on the top of the stove or in the oven. This is a good way to tenderize cheaper cuts of meat. The pan should be heavy and shallow with a tight-fitting lid to keep the liquid from boiling away. There's a lot that can be done for flavoring in your choice of liquid and of vegetables to cook with the meat.