What is the name of the cooking technique that involves browning meat in fat and then simmering it slowly in a small amount of liquid?
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Braising
Braising is a combination cooking method that uses both dry and moist heat. It is ideal for tougher cuts of meat because the long, slow cooking time breaks down connective tissue.
Also asked as:
- What term describes the process of searing meat in fat before finishing it in a small amount of liquid over low heat?