Braising Process

• Use a heavy Dutch oven to braise food. A cast-iron pan will heat evenly and the heavy lid will trap in moisture and steam. Braising is a two-step process. Since cooking in water will not brown the food you are cooking, you need to achieve that effect separately. Browning develops flavor through a process called the Maillard reaction, which takes place when protein and sugar are heated. To brown the food, turn the stove to medium heat, and add a thin layer of oil to the bottom of the pan. Set the meat in the pan and cook until the surface turns brown. After you brown the food, add liquid such as water or stock to cover the food halfway up. Bring the liquid to a simmer, not a boil. You can place the pan in a low oven if you are braising a big piece of meat, or braise on a low stove.

Foods to Braise

• Braising is ideal for tougher cuts of meat, since the low temperature and longer cooking process allow the collagen in the muscles to break down and melt, resulting in a tender cooked dish. Cuts of beef that take well to braising include chuck roast and short ribs. Chicken thighs and legs are also good for braising. You can also braise vegetables. Pick durable vegetables, rather than delicate ones. Carrots, cauliflower and kale braise well.

Roasting Process

• Like braising, the process of roasting a food takes a while. Unlike braising, the temperature when roasting can be very low or it can be very high. The result you get varies based on the temperature. If you dry roast on a low temperature, such as 250 degrees Fahrenheit, the process will take several hours and the exterior of the meat will not brown much. A higher temperature, above 400 degrees F, browns the surface of the meat rapidly and reduces cooking time, but also dries out the food. When you roast meat, you place it in a shallow pan and don't add water or cover it.

What to Roast

• You can roast the same cuts of meat that you would braise, such as lamb shoulder. People also commonly try to roast an entire bird, such as a chicken or turkey, but doing so is difficult, since some of the meat on the bird is tougher than that found in other parts. You can also roast vegetables. Since vegetables don't have the fat content of meat, people often add oil to them before cooking. The oil is optional, though. Other foods you can roast include nuts and beans.