Gathers the combination methods that cook food slowly in a covered pot with some liquid, including braising and Chinese red cooking. A method belongs here when its own cited article describes slow cooking in a covered pot with liquid. Browsing this group lets a reader compare closely related methods side by side, and each member is placed here only on the strength of the article cited for that member. The group keeps these methods together under one clear heading in the browse tree, so a visitor looking at one of them can see which others sit beside it.
Braising and Slow Stewing Methods
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Braising (Wikipedia)
WikipediaHas Member: Braising, Lead paragraphQuote, Has Member: Braising, Lead paragraph
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).
Red cooking (Wikipedia)
Has Member: Red Cooking, Lead paragraphQuote, Has Member: Red Cooking, Lead paragraph
Red cooking, also called Chinese stewing, red stewing, red braising, or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown coloration to the prepared food.
Smothering (cooking) (Wikipedia)
Has Member: Smothering (Cooking), Lead paragraphQuote, Has Member: Smothering (Cooking), Lead paragraph
The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising.
Stew (Wikipedia)
Has Member: Stewing, Lead paragraphQuote, Has Member: Stewing, Lead paragraph
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method.
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