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]
Braising Media
Braised ox cheek in star anise and soy sauce
Beef top round with parsnips, carrots, onion, gold beets & rutabega
Chinese braised pork spare ribs with preserved mustard greens
Braised baby artichokes
Chinese braised pork belly
References
- ↑ Pot-Roasting - FOOD RESOURCE - OREGON STATE UNIVERSITY (2011-07-18). Retrieved 2020-12-21.
- ↑ Braise - FOOD RESOURCE - OREGON STATE UNIVERSITY (2009-05-06). Retrieved 2020-12-21.