Home›Moist-Heat and Combination Cooking Methods›Heat Level›LowBrowse ByLowFactsLowSourcesComments (0)Reader Challenges (0)FactsComparisonTechnique DomainWell-attestedcombination of dry browning and moist simmering 1LowFilter Results3 entriesTechnique FamilyAllBoiling, Simmering and Poaching Methods (2)Braising and Slow Stewing Methods (1)Type/ClassificationAllBoiling, Simmering and Poaching Methods (2)Braising and Slow Stewing Methods (1)Origin RegionAllChina (1)Louisiana (1)Show ResultsBrowseCompareSelect all 3PoachingLowSimmeringLowSmothering (Cooking)LowSources1. Braising (Wikipedia)WikipediaBraising, lead section, wet and dry heat combinationQuote, Braising, lead section, wet and dry heat combinationBraising (from the French word braiser) is a combination cooking method that uses both wet and dry heatsView the SourceComments (0)No comments yet. Be the first to share a thought.Sign in to join the discussion.Reader Challenges (0)No disputes yet. Spotted an error or a better source? Open the first one.Sign in to dispute this or suggest a correction.