Variations

Braisage à blanc: white braising; primarily for white meats (veal, pork, and poultry) and white offal.

Braisage à blond: blond braising; used for white meats such as veal, pork, and poultry.

Braisage à brun: brown braising; used for red meats, poultry, game, and certain offal (often marinated beforehand).

Braisage des poissons: braising of fish; for large whole fish, with the skin usually stuffed or piquer.

Braisage des légumes: braising of vegetables.