CHILD DEVELOPMENT PEDAGOGY

Detailed explanation-1: -Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).

Detailed explanation-2: -Braising is a combination-cooking method that starts with pan searing followed by slow cooking in a liquid-usually in a Dutch oven or a slow cooker-until ingredients become tender.

Detailed explanation-3: -Braising is a combination of covered roasting and steaming. The food to be braised is first browned in a small amount of fat in an open pan, and then it is cooked further with the pan covered; meats are frequently braised over a bed of vegetables. A small amount of liquid may be added after browning is completed.

Detailed explanation-4: -Braises and stews are known as combination cooking methods, because they are started by pan searing in fats, which is a dry heat method, but finished by simmering in liquids. Suitable cuts for cooking in this style include beef, lamb, or pork shoulder, belly cuts including pork bacon, beef brisket, or veal breast.

Detailed explanation-5: -BRAISE: This is a combination cooking method (dry heat with fat, then moist heat) that is most apropriate for cooking tougher cuts of meat. Braising begins by searing the seasoned and flour-dusted meat (in a Dutch Oven or similar pot) with hot fat until well-browned on all sides.