BRAISING
Braising
Braising is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. 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.The above text is a snippet from Wikipedia: Braising
and as such is available under the Creative Commons Attribution/Share-Alike License.
braising
Verb
braising
The above text is a snippet from Wiktionary: braising
and as such is available under the Creative Commons Attribution/Share-Alike License.