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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.
Submitted By DIANE LAZARUS On 12-27-95