What does "braise" food refer to in cooking?

Braising is a cooking method that involves cooking food slowly in a small amount of liquid. This technique is particularly well-suited for tougher cuts of meat, as the slow cooking process allows the collagen in the meat to break down, resulting in tender and flavorful dishes. During braising, the food is typically first seared at a high temperature to develop flavor through caramelization before being submerged or partially submerged in liquid and cooked slowly over low heat, either on the stove or in the oven. The combination of moist heat and time allows the ingredients to meld together, creating rich flavors.

In contrast, the other methods described do not match the slow-cooking nature of braising. Quickly cooking over high heat tends to produce a different texture and flavor profile, suited for frying or sautéing rather than braising. Grilling involves cooking food over an open flame, which is a dry heat method that does not utilize liquid for cooking. Additionally, frying in oil until crispy is a method that involves high heat and results in a crunchy texture, which is fundamentally different from the tender outcome of braised dishes.