Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat, typically the food is seared at a high temperature and the cooking process is finished in a covered pot with a variable amount of liquid, resulting in a particular flavour. Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat. It is an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are h… (More on Braising)