Which cooking method involves slow cooking food in a small amount of liquid?

The correct answer is braising, which is a cooking method that combines both moist and dry heat. In braising, food—typically tougher cuts of meat or even vegetables—is first browned in a small amount of fat, then cooked slowly in a covered pot with a small amount of liquid. This slow cooking process allows the food to become tender, as the collagen in tougher meats breaks down in the presence of moisture and heat. The liquid used can be broth, wine, or even water, and often enhances the flavors of the dish. Braising is suitable for larger, tougher cuts of meat and often results in a rich, flavorful sauce.

In contrast, poaching involves cooking food gently in simmering liquid, but the food is typically submerged for the duration, and the focus is on maintaining a very low temperature, which distinguishes it from braising. Roasting is a dry heat method that cooks food, usually in an oven, at a higher temperature, allowing for browning and caramelization of the food's surface. Stir-frying is a quick cooking technique that uses high heat and little oil in a wok or frying pan, often resulting in crisp-tender vegetables and proteins, which is not conducive to the slow cooking aspect found in braising.