Braising (from the French “braiser”),'s a combination cooking method using both moist and dry heat; typically the food's first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour. Braising of meat's often referred to as pot roasting, though some authors make a distinction between the two methods based on whether or not additional liquid's added. Method Braising relies on heat, time, and moisture to succ… (More on Braising)