Braising (from the French word braiser) is a combination cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk, or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat.
Braising (from the French word braiser) is a combination cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk, or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat.
Source: Wikipedia "Braising" · CC BY-SA 4.0
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