A cooking technique in which meat or vegetables are first browned and then cooked slowly at a low heat for a long period of time in a small amount of liquid. This process adds flavour and tenderizes the food.
Braising term uses two cooking methods wherein a food is first roasted / fried and then cooked in some moistening.
A cooking method where food (usually meat) is first browned in oil, then cooked slowly in a liquid (wine, stock, or water). Back to the top