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Braising

  • Braising is essentially slow cooking in some amount of liquid to tenderize meat and vegetables (the food is not fully submerged).
  • It is great for preparing meat or vegetables.
  • The full process of braising should be a combination of two cooking techniques: searing (or sautéing) on high temperature (dry-heat cooking method) followed by braising on a low heat burner (moist-heat cooking method). Some cooks often skip the first technique and start right away with the second technique.
  • Braising can be performed in a braising pot (braiser), in any pot or pan with a lid, pressure cooker or slow cooker.
  • Some recipes also call braising pot roasting.
Kitchen Guide

Cooking Techniques

September 29, 2023

There are many cooking techniques and the goal of this section is to bring you an overview and basic information about the most common ones.

Read More
Tom Tom Founder

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