By David Draper
Sometimes, when I mention the word “braising,” people look at me all quizzically—like I’m talking about some fancy, foreign cooking technique. Nothing could be further from the truth. Braising is the very simple act of cooking something—generally meat—at a low temperature under moist heat for a long period of time.
Sounds a lot like cooking in a Crock-Pot, doesn’t it?
In fact, anytime you’re using a slow-cooker, whether making a pot roast, stew, cacciatore, or any number of other low-and-slow recipes, you’re braising. You can also braise in a heavy-duty pot on the stovetop or in the oven.