What is Braising?
[[File:Braised_Ox_Cheek_in_Star_Anise_and_Soy_Sauce.jpg|thumb|right|Braised ox cheek in star anise and soy sauce]] '''Braising''' is a cooking method that uses both wet and dry heats. Usually, the [[food]] is first [[Sautée|sautéed]] or seared at a high temperature, then kept in a covered pot at a lower temperature while some amount of liquid is added.<ref>{{Cite web|date=2011-07-18|title=Pot-Roasting - FOOD RESOURCE - OREGON STATE UNIVERSITY|url=http://food.oregonstate.edu/glossary/p/potroasting.html|access-date=2020-12-21|website=web.archive.org|archive-date=2011-07-18|archive-url=https://web.archive.org/web/20110718234531/http://food.oregonstate.edu/glossary/p/potroasting.html|url-status=bot: unknown}}</ref><ref>{{Cite web|date=2009-05-06|title=Braise - FOOD RESOURCE - OREGON STATE UNIVERSITY|url=http://food.oregonstate.edu/glossary/b/braise.html|access-date=2020-12-21|website=web.archive.org|archive-date=2009-05-06|archive-url=https://web.archive.org/web/20090506204206/http://food.oregonstate.edu/glossary/b/braise.html|url-status=bot: unknown}}</ref> ==References== {{Reflist}} {{Meat}} {{food-stub}} [[Category:Cooking methods]]