Braising
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Braising is the most common combined cooking method. You first sear what you are cooking in your stainless steel cookware, then add liquid to the pot or skillet, cover and simmer. You can do this either in the oven or on top of the stove. You would use a casserole or a roasting pan for this.
As the dish cooks, the cooking liquid and whatever you are cooking will develop lots of flavor and a nice luxurious texture. The results are often called stews, so sometimes people call braising stewing, although with stewing you don’t necessarily sear the food first.
Braising is most commonly used to slow cook tough pieces of meat, short ribs, brisket, veal, shank and so on, but you can also braise fish, chicken or vegetables. Only, the cooking time will be shorter.
