What does the technique of "braising" involve?

Braising is a cooking technique that combines both dry and moist heat methods to achieve tender and flavorful dishes. It begins with the food, typically meat or vegetables, being browned at high heat in a small amount of fat. This initial step enhances the flavor through the Maillard reaction, creating a rich color and depth. After browning, the heat is reduced, and a modest amount of liquid (such as broth, wine, or water) is added. The food is then covered and cooked slowly, either on the stovetop or in the oven, allowing the ingredients to simmer gently.

This slow cooking process effectively breaks down tough fibers and connective tissues in meats, resulting in tender, succulent dishes, while also allowing flavors to meld beautifully as they cook together. The combination of both high and low heat, along with the presence of liquid, is what distinguishes braising from other cooking techniques, ensuring that the food both cooks through and retains moisture.

Other options mentioned do not align with the definition of braising. For instance, cooking food quickly over high heat refers to techniques like sautéing or frying, which do not involve the slow, moisture-rich cooking characteristic of braising. Similarly, utilizing a pressure cooker significantly alters the cooking process by trapping steam and cooking