Braising

Braising is a cooking method that uses both wet and dry heats. Usually, the food is first sautéed or seared at a high temperature, then kept in a covered pot at a lower temperature while some amount of liquid is added.[1][2]

References

  1. ↑ "Pot-Roasting - FOOD RESOURCE - OREGON STATE UNIVERSITY". 2011-07-18. Archived from the original on 2011-07-18. Retrieved 2020-12-21.{{cite web}}: CS1 maint: bot: original URL status unknown (link)
  2. ↑ "Braise - FOOD RESOURCE - OREGON STATE UNIVERSITY". 2009-05-06. Archived from the original on 2009-05-06. Retrieved 2020-12-21.{{cite web}}: CS1 maint: bot: original URL status unknown (link)
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