The foundations of French cooking include dishes like braised endives and braised leeks. BRAISING LIQUID: Make it count. Braise definition is - to cook slowly in fat and a small amount of liquid in a closed pot. To braise food means to cook it slowly and for a long time after browning or searing it in fat, butter or oil. Technically, braising is simmering food in a small amount of liquid in a covered or uncovered pan or casserole. Braising is a two-step cooking process; first cook the food over dry heat, then finish it in liquid. A successful braise transforms both the ingredient being cooked and the cooking liquid itself into something harmonious. In some ways it's similar to stewing, except that with braising there's generally only enough water, wine or stock to add a little moisture while stewing immerses the ingredients in liquid. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). To braise a piece of meat, start by browning it on all sides. Whether animal or vegetable, the miracle of braising only happens when the food is partially submerged in the cooking liquid. Most braises are done with stock and/or wine. Braising is a cooking method which relies on slow cooking over gentle moist heat. https://www.recipetips.com › glossary-term › t--33069 › braise.asp Most frequently the food to be braised is browned first, in fat over high heat, which through the Maillard reaction creates new aromas and contributes to the rich, complex flavors intended for the braise. The technique is totally old-school. Greeks know that a snappy veridian green bean is good, but one slowly cooked in a tomato-based sauce redolent with onion and garlic and a hint of cinnamon might look muddy but tastes fantastic. But a splash of this or that brings balance, complexity, and depth to the final product. Braising means cooking something in a small amount of liquid. When you braise a tough cut of meat like lamb shanks in a flavorful liquid, you make it fall-off-the-bone tender. Braising’s best feature these days is how it pushes out the emptiness of the home and fills it with such gorgeous aroma. The minute it’s fully covered it becomes a stew. Usually braising involves large cuts of meat (like bottom round aka rump roast), but chicken legs, lamb shanks, and oxtails are also braise-able.Basically, anything that will benefit from long, slow cooking can benefit from braising. Cooking Techniques Braising. Transfer the meat to a stock pot or Dutch oven with a tight-fitting lid. 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