1.1 Definition of braising

1.1 Definition of braising

Braising is a way of cooking meat, fish, seafood or vegetables by first searing the item in hot fat, and then simmering it, covered, in liquid to finish. Braising differs from stewing in that the item to be cooked is usually in large pieces, as opposed to smaller pieces for stews. Also, the amount of liquid used in braising is less than for stewing, normally barely covering half of the item to be braised.