Definition: As in western cooking, braising is a technique used with tougher cuts of meat. After browning, the meat is boiled and then slowly simmered in a stock, usually accompanied with seasonings. Red cooking, popular in eastern China, is a method where the food is braised in soy sauce, imparting a dark color. Vegetables such as bok choy can also be braised.
Written by Rhonda Parkinson
Written by Rhonda Parkinson
Common Misspellings: briase
