Which cooking term describes browning in a small amount of fat, then cooking slowly in a small amount of liquid below boiling point in a covered utensil?

• A. sous vide
• B. basting
• C. braising
• D. roasting

Answer: (C)

This is braising. It starts with browning food in a small amount of fat to develop deep flavor, then the food is cooked slowly in a small amount of liquid just below boiling in a covered pot. The browning adds richness through the Maillard reaction, while the liquid and closed environment create gentle heat that breaks down tough connective tissue and keeps the meat tender and juicy. This method is ideal for tougher cuts and yields a flavorful, saucy finish as the liquid reducing becomes a sauce. It’s different from dry-heat methods like roasting, and from tricks like sous vide or simple basting, which don’t involve cooking in enough liquid in a covered vessel.