Braising
Braising sears meat or vegetables, then slow-cooks them in a bit of liquid like broth. Low, steady heat tenderizes tough cuts over hours. Careful timing crafts melt-in-mouth roasts or rich stews with patient, moist warmth.
Braising sears meat or vegetables, then slow-cooks them in a bit of liquid like broth. Low, steady heat tenderizes tough cuts over hours. Careful timing crafts melt-in-mouth roasts or rich stews with patient, moist warmth.
