The Technique of Braising

     “Braising“(from the French “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising of meat is often referred to as “pot roasting”, though some authors make a distinction between the two methods based on whether additional liquid is added

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     I couldn’t have written it better myself, so please visit THIS BLOG to learn the technique of  braising.  Thanks to  The Reluctant Gourmet   for such a detailed explanation of how and what to braise– great post!