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Wikipedia
Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour. Braising of meat is often referred to as ''pot roasting'', though some authors make a distinction between the two methods based on whether or not additional liquid is added.
[edit] About Braising
Braising is a cooking technique that involves browning a food in an oil or fat to caramelize any sugars, then adding more liquid to dissolve the caramelized juices, reducing and repeating. It is often followed by a period of baking or simmering in juices. It greatly enhances the flavors of food and can be used to tenderize meats and vegetables.
Recipes With Braising
Brown Sugar, Bulgur, Carrot, Chili Powder, Cilantro
Apple Cider Vinegar, Canola Oil, Honey, Kiwi Fruit, Papaya
Basil, Bay Leaf, Carrot, Celery, Flour
Baby Carrots, Belgian Endive, Black Pepper, Clove, Extra Virgin Olive Oil
Bean Curd, Beans, Devil's Tongue, Mustard, Pork
