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Braising

Braising is a slow cooking method where food is first browned and then cooked slowly in a covered pot with a small amount of liquid.

Tips:


  1. Low and slow:

    Cook at a low temperature over a long period for tender, flavorful results, especially with tougher cuts of meat.


  2. Flavor the liquid:

    The braising liquid (such as broth, wine, or stock) absorbs the flavors of the food, so season it well.


  3. Cover tightly:

    Ensure the pot is covered tightly to trap moisture and heat, allowing the food to cook evenly.

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