All Regional Braising and Simmering Traditions

Gathers the regional traditions of cooking food slowly in a seasoned liquid or sauce. They include the Spanish guiso, which combines roasting or frying with braising, the Vietnamese kho, in which a protein is marinated in fish sauce or soy sauce and cooked slowly, the Indonesian technique of rendang, which cooks meat slowly in spiced coconut milk in an uncovered pot until the coconut oil separates, and the Japanese kinpira, in which root vegetables are sauteed and then simmered in a seasoned sauce. A tradition belongs here when its own cited article describes slow cooking in liquid as a regional technique. It excludes general braising and stewing, which have their own group under the moist-heat methods.