Searing - The process of cooking meat quickly at high temperatures to brown the surface before braising., Deglazing - Adding liquid to a hot pan to dissolve the browned bits left from searing, enhancing the flavor of the braising liquid., Braising Liquid - The liquid used in braising, often consisting of broth, wine, or water, which helps tenderize the meat and infuse it with flavor., Covered Cooking - Braising typically involves cooking the meat in a covered pot to retain moisture and heat., Low and Slow - Braising is done at low temperatures over a long period to break down tough fibers and make the meat tender., Aromatics - Ingredients like onions, garlic, and herbs added to the braising liquid to enhance flavor., Reduction - The process of simmering the braising liquid after cooking to concentrate flavors and thicken the sauce., Braiser - A heavy, deep pan with a tight-fitting lid, specifically designed for braising., Fork-Tender - The desired texture of braised meat, indicating it is tender enough to be easily pulled apart with a fork., Resting - Allowing the braised meat to rest after cooking to redistribute juices and enhance flavor.,

Braising

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