What does "braising" involve in cooking?

Braising is a cooking technique that involves slow-cooking food in a small amount of liquid over low heat. This method typically starts by searing the food to develop flavor before adding the liquid and covering it to cook. The low heat allows tough cuts of meat to become tender and flavorful as they simmer in the liquid. This technique is often used for braising meats, such as pot roasts, where the slow cooking process breaks down collagen and other connective tissues, resulting in a dish that is both moist and rich in flavor.

The method contrasts sharply with quick frying, which is a high-heat cooking process, and boiling, which involves submerging food in a large quantity of water at high temperatures. Grilling, on the other hand, requires direct heat and is typically used for cooking food quickly, focusing on obtaining a charred exterior rather than the slow, moist heat of braising. Therefore, braising is uniquely characterized by its gentle cooking style and use of liquid, highlighting why it is correctly defined by the selected choice.