Braising

Braising is a cooking method that uses both wet and dry heats. Usually, the food is first sautéed or seared at a high temperature, then kept in a covered pot at a lower temperature while some amount of liquid is added.^[1]^[2]

References

↑ "Pot-Roasting - FOOD RESOURCE - OREGON STATE UNIVERSITY". web.archive.org. 2011-07-18. Archived from the original on 2011-07-18. Retrieved 2020-12-21.{{cite web}}: CS1 maint: bot: original URL status unknown (link)
↑ "Braise - FOOD RESOURCE - OREGON STATE UNIVERSITY". web.archive.org. 2009-05-06. Archived from the original on 2009-05-06. Retrieved 2020-12-21.{{cite web}}: CS1 maint: bot: original URL status unknown (link)

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[1] "Pot-Roasting - FOOD RESOURCE - OREGON STATE UNIVERSITY". web.archive.org. 2011-07-18. Archived from the original on 2011-07-18. Retrieved 2020-12-21.{{cite web}}: CS1 maint: bot: original URL status unknown (link)

[2] "Braise - FOOD RESOURCE - OREGON STATE UNIVERSITY". web.archive.org. 2009-05-06. Archived from the original on 2009-05-06. Retrieved 2020-12-21.{{cite web}}: CS1 maint: bot: original URL status unknown (link)

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