What is braising?

Braising is a cooking method that involves both dry and wet heat, making it unique among cooking techniques. Initially, food, often tougher cuts of meat, is browned in fat over high heat, which develops rich flavors and color through the Maillard reaction. This step utilizes dry heat. After browning, liquid is added to the pot, and the dish is then covered and cooked slowly at a low temperature. This second phase employs moist heat and can be done in an oven or on a stovetop.

This method is particularly effective for breaking down tougher cuts of meat, allowing them to become tender and flavorful as they simmer in the liquid. The combination of the dry searing and the subsequent moist cooking ensures that the food retains moisture and absorbs flavors from the cooking liquid, along with any seasonings or aromatics included.

Other cooking methods mentioned, like deep frying, baking, and quick cooking techniques, do not incorporate the dual-phase approach that defines braising, focusing either on high temperatures or single heat types, unlike the versatility seen in braising.