Question

As a cooking method, braising is valued for its A. ability to retain flavor. B. quickness and convenience. C. ability to create delicate flavors. D. simplicity and versatility.

Answer 1

A, C and D.

Explanation:

Some people would say there is only one correct answer to this question. Although there are various opinions of this topic, we could say that braising is valued for:

-Needing little effort for creating a rich, flavorful dish

-Being budget-friendly by requiring inexpensive cuts of meat and still ending up with a complete one-pot meal

-Its aromas, mixture of spices

-Easiness and impressive results

-Ability to provide and retain extraordinary flavor

Answer 2

The correct answer is:

• Ability to retain flavor.

Step-by-step explanation:

Braising is a two-step culinary technique that consists first of cooking with dry heat, and then with moist heat in a closed container, usually in a pot covered with some liquid (water, broth, milk).

As a general rule, the braking operation is slow. It carries long periods of time, which gives the cooked food a characteristic flavor. It is usually a technique made with meat and fish.