Braise Category

Braising is a cooking technique that involves searing food at high heat followed by slow cooking in a covered pot with a small amount of liquid. This method tenderizes tough cuts of meat by breaking down collagen, resulting in rich, flavorful dishes. Commonly used for beef, pork, and vegetables, braising combines dry and moist heat for enhanced taste and texture. The slow cooking process allows flavors to meld, producing succulent and aromatic meals.