Which cooking technique involves cooking food slowly in a small amount of liquid in a covered pan?

Braising is a cooking technique that involves gradually cooking food in a small amount of liquid within a covered pan, typically at low heat. This method allows tougher cuts of meat or hearty vegetables to become tender and develop rich flavors over time. The slow cooking process not only softens the food but also enhances its taste as it absorbs the flavors of the cooking liquid.

In braising, the food is often first seared to create a caramelized exterior, which adds depth to the flavor. After searing, liquid—such as broth, wine, or sauce—is added, and then the pan is covered to trap moisture and heat. This gentle cooking method is particularly effective for foods that require a longer cooking time to become palatable.