Braising means to cook covered food in liquid at low heat for a long period of time. This slow process keeps meats moist and tenderizes it by breaking down its fibers. Stocks, wine, or water are often used in braising liquids.
Braising means to cook covered food in liquid at low heat for a long period of time. This slow process keeps meats moist and tenderizes it by breaking down its fibers. Stocks, wine, or water are often used in braising liquids.