Braising: Stewing, swissing, pot-roasting

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Braising generally refers to the technique of long-term moist-heat cooking, which is often done with water, but also other things such as wine.


Terms like stewing, pot roasting and swissing are usually considered specific types of braising.


Often used on tough meat and vegetables, and/or when no oven is available.

Braising breaks down the tough connective tissue and collagens in meat, and cellulose in certain vegetables.


Braised dishes include pot roast, various types of stew, goulash, Swiss steak, and more.



Stewing prepares things like meat and vegetables in something like water, boillon, also wine or juice, at a relatively low temperature - often below the boiling point of water, and letting it simmer for multiple hours.


Stews are easily associated with meat, but there are also vegetarian and even vegan stews.