Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added.[1][2] Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu, or fruits and vegetables.
- ^ "Pot-Roasting". Food Resource. College of Health and Human Sciences, Oregon State University. Archived from the original on 18 July 2011. Retrieved 30 March 2009.
- ^ "Braise". Food Resource. College of Health and Human Sciences, Oregon State University. Archived from the original on 6 May 2009. Retrieved 30 March 2009.