Final answer:
Braising is the method of moist heat cooking that involves browning lean meat and then simmering it in a covered pan with liquid at temperatures below boiling, typically around 195°F, to avoid toughening the protein and making the meat tender.
Step-by-step explanation:
The method of moist heat cooking described where small pieces of lean meat are browned and then covered with liquid and gently simmered in a covered pan until tender is known as braising. The process involves cooking at a temperature below boiling to ensure the meat becomes tender without toughening the protein. Braising makes use of lower temperatures, usually around 195°F, to avoid boiling which can cause the meat protein to toughen, thus making it a gentle cooking method that enhances the meat's flavor and tenderness. Allowing the meat to simmer in a covered pan ensures that it cooks evenly and retains moisture. This technique is useful for tougher cuts of meat, enhancing their flavor and texture.
Processes like smoking meat and pressure cooking are also methods of cooking meat, but they serve different purposes. Smoking is particularly noted for adding flavor and preserving meat, as it extends the time before meat turns rancid. Conversely, pressure cooking utilizes high pressure to cook food at temperatures as high as 252°F, which speeds up the cooking process but requires careful handling due to the high pressure involved. Both methods are effective for making less desirable cuts of meat more palatable and preserving the meat's nutritional value by preventing spoilage.