To cook food slowly in a small amount of liquid in a covered pot, typically after browning it first. This method combines both dry and moist heat cooking techniques.
From French 'braiser', derived from 'braise' meaning live coals or embers. The technique evolved from cooking over coals in covered pots, emphasizing the slow, gentle heat that transforms tough cuts into tender dishes.
Braising was revolutionary because it allowed cooks to transform the cheapest, toughest cuts of meat into succulent meals through the magic of collagen breakdown. The method became essential during harsh winters when fresh ingredients were scarce, turning root vegetables and preserved meats into hearty, warming dishes that sustained entire families.
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