Share this page

Cooking glossary

utenils-647x160-3col

Braise

A long slow moist method of cooking that is used for cuts of meat, poultry and game that are too tough to be roasted, fried or grilled. Ingredients to be braised should be placed with liquid (stock, wine or beer) in a casserole or pan with a tight-fitting lid to ensure that the minimum amount of liquid is lost through evaporation.