What does "braising" involve in culinary terms?

Braising is a cooking technique that combines both moist and dry heat methods. Specifically, it involves searing meat to develop flavor and create a brown crust, followed by slow-cooking it in a small amount of liquid. This process allows tougher cuts of meat to become tender while infusing them with moisture and flavor from the cooking liquid, which can include broth, wine, or other flavorful liquids.

The initial searing caramelizes the surface of the meat, enhancing the dish’s overall taste profile. After browning, the covered pot is typically placed in the oven or a stovetop at a low temperature to slowly cook the meat, allowing it to absorb the flavors of the cooking liquid and become tender over time. The result is a rich, deeply flavored dish.

This technique differs fundamentally from the other cooking methods presented in the options, which do not include both the searing and slow-cooking components that are central to braising.