Home›Moist-Heat and Combination Cooking Methods›Origin RegionBrowse ByOrigin RegionOrigin region names the place a cooking technique first came from. Wikipedia records that sous vide was "invented by the French chef Georges Pralus in 1974," tying the technique firmly to France even though it is now used worldwide. This dimension shows which regions have produced the most widely adopted cooking methods.FactsOrigin RegionSourcesComments (0)Reader Challenges (0)FactsComparisonTechnique DomainWell-attestedcombination of dry browning and moist simmering 1Origin RegionFilter Results4 entriesAdmission YearAll1812 (1)Area (sq km)All135,382 (1)302,069 (1)632,702.3 (1)9,572,900 (1)Independence or Founding YearAll1861 (1)1949 (1)PopulationAll4,618,189 (1)58,900,000 (1)69,081,996 (1)1,407,698,000 (1)Show ResultsBrowseCompareSelect all 4ChinaOrigin Region4 entriesFranceOrigin Region1 entryItalyOrigin Region1 entryLouisianaOrigin Region1 entrySources1. 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.