Roasting vs braising

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Roasting is a dry-heat cooking method in which food is cooked in an uncovered pan without any added liquid. Roasting usually produces a crisp exterior and juicy interior.

Braising is a moist-heat method of cooking: The meat, poultry or vegetable cooks in a small amount of liquid in a covered container, usually for a long time. Cuts of meat that have well-developed muscle and very little fat, such as shoulder, rump, or leg, are often braised because the slow cooking tenderizes the meat.

Gourmet Magazine

January 1996

Submitted By DIANE LAZARUS On 12-27-95

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