Which method uses dry heat and long, slow cooking in liquid until tender?

• A. Sauté
• B. Braising
• C. Steaming
• D. Roasting

Answer: (B)

Braises combine dry-heat browning with long, slow cooking in a small amount of liquid. The process starts with searing or browning the food to develop flavor and color using dry heat, then you add a little liquid and cook with a covered pot at a low temperature. The moist environment and extended time break down tough connective tissue, making the meat that's tougher become tender and flavorful. This is different from sautéing, which is quick, high-heat cooking in fat and doesn’t involve long simmering in liquid; steaming, which cooks with steam without being submerged in liquid; and roasting, which uses dry heat without the long liquid bath.