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techniques  Braising (from the French "braiser") is cooking with
"moist heat," typically in a covered pot with a small amount of
liquid which results in a particular flavor.  Braising relies on
heat, time, and moisture to successfully break down tough
connective tissue and collagens in meat. It is an ideal way to
cook tougher cuts. Many classic braised dishes such as Coq au
Vin are highly-evolved methods of cooking otherwise tough and
unpalatable foods. Swissing, stewing and pot-roasting are all
braising types.  Most braises follow the same basic steps. The
meat or poultry is first browned in hot fat. Aromatic vegetables
are sometimes then browned as well. A cooking liquid that often
includes an acidic element, such as tomatoes or wine, is added
to the pot, which is covered. The dish cooks in relatively low
heat in an oven or atop the stove until the meat is fork-tender.
Often the cooking liqui