Question

In which cooking method is the food first seared in hot oil and then covered halfway in liquid and cooked slowly until tender?

a) Grilling
b) Roasting
c) Braising
d) Steaming

Answer 1

The cooking method where food is seared in hot oil and then braised with liquid until tender is known as braising. It is a three-step process involving searing, adding liquid, and slow cooking, which is particularly suited for tough cuts of meat.

Step-by-step explanation:

In the context of cooking methods, the technique where food is first seared in hot oil then covered halfway with liquid and cooked slowly until tender is known as braising. This method typically involves three key steps:

1. Searing the food in hot oil to create a browned surface, which adds flavor.
2. Adding liquid to the pot until the food is halfway covered. This liquid can be broth, wine, or water, which will provide moisture and help to break down tough fibers in the food.
3. Covering the pot and cooking at a low temperature for an extended period. This slow cooking process allows the food to become very tender and absorb the flavors of the liquid.

Braising is ideal for tougher cuts of meat, as the lengthy cooking time breaks down connective tissues, resulting in a tender and flavorful dish.