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The liquid can be anything from water to Champagne, and the amount depends on how long the recipe will simmer.

And depending on the desired flavor of the finished product, the smoky char of a grill can give added dimension to a stew or pot roast.Īfter the food is browned, liquid is added to reach at least half the depth (thickness) of the meat or fish and then all is simmered until done. Large ingredients - a brisket, a rack of ribs, a whole fish - that don't easily fit into a skillet or braiser are more easily browned by one of these alternative methods. It is most common to sear the meat in hot oil, but browning can be accomplished just as easily, and to a variety of effects, on a grill, under a broiler or in a very hot oven. But braising attempts to get the benefits of both of these cooking methods by doing them sequentially.įirst, the ingredient is browned. Boiling is done from start to finish in a pot of bubbling water. To saute, you brown ingredients in a thin film of fat until they're cooked through.

Generally, cooking techniques are a single process. The confusion stems from braising's dual nature. The problem is that very few know when they're doing it because most cooks simply don't know what it means to braise.