What culinary technique involves cooking food slowly in a small amount of liquid?

The technique of cooking food slowly in a small amount of liquid is known as braising. This method typically involves first searing the food at a high temperature to develop flavor and then cooking it slowly in a covered pot with a small amount of liquid. The low and slow cooking allows tougher cuts of meat or hearty vegetables to become tender while infusing them with the flavors of the added liquid, which could be broth, wine, or sauce.

Braising is particularly effective for cuts of meat that have a lot of connective tissue, as the prolonged cooking time breaks down the collagen, resulting in a tender, flavorful dish. The combination of both dry and moist heat in braising not only enhances the texture of the food but also allows for a depth of flavor that is difficult to achieve with faster cooking methods.

In contrast, boiling involves cooking food rapidly in a large quantity of water or broth, which does not allow for the same flavor development or tenderness associated with braising. Sautéing requires cooking food quickly in a small amount of fat over relatively high heat, which serves a different purpose in cooking and does not emphasize moist heat. Grilling involves cooking food over direct heat, usually on a grill, and does not utilize liquid in the same way.