Braising (from theFrench wordbraiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is firstbrowned at a high temperature, thensimmered in a covered pot in cooking liquid (such as wine,broth, coconut milk or beer). It is similar tostewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to aspot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added.[1][2]Osso buco andcoq au vin are well known braised meat dishes, and the technique can also be used to prepare fish,tempeh,tofu, or fruits and vegetables.
Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through theMaillard reaction). If the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes anacidic element (e.g.,tomatoes,beer,balsamic vinegar,wine) is added to the pot, often withstock. A classic braise is done with a relatively whole cut of meat, and the braising liquid will cover two-thirds of the food in the pan. The dish is then covered and cooked at a very lowsimmer until the meat becomes so tender that it can be "cut" with just the gentlest of pressure from a fork (versus a knife). Often the cooking liquid is finished to create asauce orgravy as well.[3][4]
Sometimes foods with high water content (particularly vegetables) can be cooked in their own juices, making the addition of liquid unnecessary.[5]
Despite acommon misconception that braising adds moisture to meat, the opposite is true, and the appearance of moisture comes from gentle cooking breaking downconnective tissue andcollagen, which lubricates and tenderizes fibers.[6][7]
Braising is used extensively in the cuisines ofAsia, particularlyChinese cuisine[8] andVietnamese cuisine, where soy sauce (or, in Vietnam, soy sauce andfish sauce) is often added to the braising liquid.
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