What is one benefit of using the "braising" cooking technique?

Braising is a cooking technique that combines moist and dry heat methods, typically involving searing the meat first and then cooking it slowly in a covered pot with some liquid. This process is beneficial for several reasons, primarily enhancing tenderness and flavor.

When meat is braised, the slow cooking in moist heat allows the collagen in tougher cuts of meat to break down, resulting in a more tender final product. The long cooking time also allows the flavors of the meat and the accompanying ingredients, such as vegetables and herbs, to meld together, creating a rich and aromatic dish. This makes braising especially useful for tougher cuts of meat that benefit from extended cooking times.

While braising does not typically involve quick cooking methods, it does require some initial preparation like browning the meat and setting up the cooking liquid. It is also not categorized specifically as a low-fat method since it often includes the use of fats when initially searing the meat. Therefore, focusing on enhanced tenderness and flavor demonstrates the primary advantage of the braising technique.