Braising

What is Braising ?

Braising is a wet method of cooking similar to stewing, poaching, or simmering. In braising, the meats are usually larger than in stews. Braises are usually only partially submerged in hot, but not boiling liquid for a long time, perhaps 6 to 12 hours.  When food is wrapped in foil with a little liquid, as in the Texas Crutch, it is a form of braising. 

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