GradeGen

Cooking food slowly in a small amount of liquid in a covered vessel, often after browning it.

Cooking food slowly in a covered pan or dish with a small amount of liquid, often after browning it.

Braising combines a small amount of liquid with a covered cooking vessel.

Cooking food slowly at a low temperature in a covered pot with a small amount of liquid that only partly covers the food.

Distinguish braising from casseroles or tagines by the smaller amount of cooking liquid, not simply by the use of a lid.

Cooking food slowly in a small amount of liquid in a covered vessel, often after browning it.

Cooking food slowly in a covered pan or dish with a small amount of liquid, often after browning it.

Braising combines a small amount of liquid with a covered cooking vessel.

Cooking food slowly at a low temperature in a covered pot with a small amount of liquid that only partly covers the food.

Distinguish braising from casseroles or tagines by the smaller amount of cooking liquid, not simply by the use of a lid.

Braising