Chief Longwind Of The North
Certified/Certifiable
i didnt write that the right way.(dont see a delete,sorry).i do understand heat source and process its just like with braising i think steaming is the biggest part in cooking the meat here in the braising,so i thought the heat source should be steaming .
Braised foods are mostly covered with liquid. So the method of getting heat into the food is by convection and conduction. As the water heats, it rises to the surface of the cooking vessel, and transfers its energy to the food through directly touching it (conduction). Poaching is a very similar method of cooking compared with braising. But in poaching, the liquid is not allowed to come to a boil at all while the food is in the poaching liquid. Also, poaching is done usually on the stove top. You can braise food in a slow cooker, over a campfire, on the stove top, in the oven, even in a solar oven if you want. Braising is simply the act of cooking food that is mostly covered with liquid, at a slow boil, or simmer. It is done for a long period of time to bring the food slowly up to about 190' F. The slow cooking helps to break down (soften) tough, protein fibers, collagen, fat, and cartillage. The juices from the braised food are almost always used to make sauces and gravies to go with the braised food. This makes sense as the liquid removes significant flavor, and water soluble nutrients from the food being braised.
Seeeeeeeeya; Chief Longwind of the North