Low & slow cooking with liquid or a sealed container.

What are the fundamentals of braising?

Braising is cooking an ingredient in a liquid over a long period to tenderize textures and concentrate flavors.

  • Meat is braised to break down tough collagen into gelatin, which is juicy and .
  • Tough vegetables, like collard greens, can be braised to soften their texture and take on the flavors of the braising liquid.
🍳 Kitchen Tool: Dutch Oven, Covered Pot, Oven
🔥 Heat Type: Conduction w/ water
🌡️ Water Temperature: 180-212°F/82-100°C
🧪 Food Reaction(s):

Example Foods

Braising in Action

The Mouthful

Become a smarter home cook every Sunday

Join 60,000+ home cooks and get our newsletter, where we share:

  • Recipe frameworks & cooking protocols
  • Food trends explained
  • Meal recommendations
  • Q&A from expert home cooks

We hate spam too. Unsubscribe anytime.