createBraising
tags: method
In times past braising referred to cooking slowly in the hot embers from the fire. In modern times braising refers to a long and slow moist cooking method using just a little bit of liquid heated to the point of barely simmering. This is most often done on the stove top or in the oven.
Braising is best for breaking down tough cuts of meat and also rendering other firm foods tender.
To expand or improve this reference page, click here.
