A method of cooking in which food is first seared in oil or fat using an open pan and is then slowly cooked in a small quantity of liquid with the pan covered. It is important that the cooking vessel is equipped with a tight fitting lid so that the liquid does not evaporate. Braising is a process that maintains the natural juices and flavors of the food while tenderizing the ingredients.

USDA Nutrition Facts


Braise Reviews

There currently aren't any reviews or comments for this term. Be the first!
© Copyright 2020 Tecstra Systems, All Rights Reserved,