What is the cooking technique of braising?

Braising is a cooking technique that involves using both dry and moist heat. This method typically starts by searing the food, often meat, in a hot pan using dry heat to develop flavor and create a crust. After browning, liquid is added to the pot, and the food is covered and cooked slowly. This combination allows for the initial browning to enhance the flavor, while the addition of liquid during cooking helps tenderize the food and infuse additional flavor.

Using both dry and moist heat is crucial to the braising process, as it helps break down tough fibers in meats and softens vegetables, resulting in a dish that is both flavorful and tender. The slow cooking time allows the flavors to meld and the ingredients to become fully cooked while retaining moisture.