Glossary - print - Braise

Braise - Glossary Term

view glossary term online:
A method of cooking in which food is first seared in oil or fat using an open pan and is then slowly cooked in a small quantity of liquid with the pan covered. It is important that the cooking vessel is equipped with a tight fitting lid so that the liquid does not evaporate. Braising is a process that maintains the natural juices and flavors of the food while tenderizing the ingredients.