Braise

To cook at a low temperature in a moist environment after first searing to caramelize the outside crust. This traditionally renders tough cuts of meat tender (think pot roast or brisket). For vegetables it is a gentle way of cooking with little fat and flavorful liquid to yield very silky finished dishes. For meat I never braise above 300°F (150°C). Vegetables don’t have the same connective tissue to break down and can handle a higher temperature (generally about 350°F [180°C] or so).