What is braising?

What is braising?

• A. to fry quickly in large amount of fat
• B. to brown in small amount of fat, then to cook slowly in small amount of liquid below the boiling point in a covered utensil.
• C. to boil rapidly in water
• D. to grill on high heat

Answer: (B)

Braising is a two-step, slow-cooking method that uses both dry and moist heat. You start by browning the food in a small amount of fat to develop deep flavor and color. Then you cook it slowly in a small amount of liquid, kept below the boiling point, with a tightly covered pot so heat and steam stay inside. This gentle, covered simmer lets tougher cuts break down connective tissue while flavors from the liquid and aromatics meld, resulting in tender meat and a rich sauce as the liquid concentrates. This approach differs from deep-frying, rapid boiling, or grilling, all of which rely on high heat and more or less external moisture. It’s also distinct from stewing, which uses smaller pieces fully submerged in liquid.

Braising is a two-step, slow-cooking method that uses both dry and moist heat. You start by browning the food in a small amount of fat to develop deep flavor and color. Then you cook it slowly in a small amount of liquid, kept below the boiling point, with a tightly covered pot so heat and steam stay inside. This gentle, covered simmer lets tougher cuts break down connective tissue while flavors from the liquid and aromatics meld, resulting in tender meat and a rich sauce as the liquid concentrates. This approach differs from deep-frying, rapid boiling, or grilling, all of which rely on high heat and more or less external moisture. It’s also distinct from stewing, which uses smaller pieces fully submerged in liquid.