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I remember when I was relatively new to the whole "cooking thing," being easily confused by the different terms and methods that were listed in the cookbooks. Some of them I remember hearing while I was growing up. These were terms like baking, broiling, or even basting. So, I was a little embarrassed and lost when I first came across the term braising.
Luckily, it wasn't that hard to learn what braising was or even how to do it. Simply put, braising is a way to slowly cook foods like poultry, meat, and vegetables and make them much more flavorful at the same time. One of the beneficial side effects of braising is that it can tenderize even the toughest of meats. There is no specific or maximum time required to cook something when braising meats. However, when using this technique you may need to refill the fluid or liquid from time to time to avoid burning.
To give you an idea of the proper way to braise something, here is a step-by-step description of how to properly braise. While the directions may call for meat, the technique highlighted here can be used for either chicken or vegetables as well.
Don't worry if you don't immediately notice a difference between "browning" your meat, and "braising" your meat. The difference isn't going to be noticeable when by sight as much as it is by taste. Remember that braising is used to infuse flavor throughout the meat, while tenderizing it at the same time.